Ingredients
2 Tbsp extra virgin olive oil
1.3kg beef brisket, cut into 6
1 red onion, cut into wedges
2 carrots, peeled, thickly sliced on an angle
1 celery stalk, sliced
1 cup red wine
400g can diced tomatoes
35g packet French onion soup mix
1/2 cup balsamic vinegar
1/4 cup honey
1 1/2 cups water
2 bay leaves
Sea-salt flakes and freshly ground black pepper, to season
DUMPLINGS
2 1/2 cups self-raising flour
150g cold unsalted butter, chopped
1/4 cup chopped chives
80g cheddar, coarsely grated
150ml milk, plus extra, to brush
Method
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Preheat oven to 200°C/180°C fan-forced. Heat oil in a large flameproof casserole dish. Add beef in 2 batches. Cook for 6 minutes, turning, until browned. Transfer to a plate.
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In same pan, combine onion, carrot, celery, wine, tomato, onion soup mix, balsamic vinegar, honey, water and bay leaves on high and bring to a simmer. Return beef to pan. Season. Cover with lid and bake for 2 hours 30 mins or until meat is tender.
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To make Dumplings, put flour, butter and chives in a large bowl. Rub together with your fingers. Add cheddar and stir to combine. Season. Gradually add milk and mix until just combined. Tip out onto a lightly floured surface and knead until combined. Divide into 12 and roll into balls.
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Arrange dough balls on top of beef and brush with extra milk. Increase oven to 220°C/200°C fan-forced. Cook, uncovered, for 30 minutes, or until golden and bubbling.
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Set aside for 10 minutes. Serve.