Beef & vegetable hotpot with horseradish dumplings

Name: Beef & vegetable hotpot with horseradish dumplings
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 2 tbsp olive oil or vegetable oil; 2 small carrots, scrubbed and cut into thin rounds; 2 small parsnips, peeled and cut into long wedges; 1 onion, chopped; 1 leek, thinly sliced; 2 tsp plain flour; 380 g pack slow cooked beef brisket; 400 ml beef stock; 140 g Aunt Bessie’s Dumpling Mix; 1 tbsp Essential Hot Horseradish Sauce; 25 g pack flat leaf parsley, leaves finely chopped; 2 pickled walnuts, drained and roughly chopped

Thanks to our clever pre-prepared brisket, even the busiest days can include a slow-cooked hot pot. This recipe is brimming with veg already, but a side of green veg would go nicely, too.

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Serves2
CourseMain meal
Prepare20 mins
Cook30 mins
Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 tbsp olive oil or vegetable oil
2 small carrots, scrubbed and cut into thin rounds
2 small parsnips, peeled and cut into long wedges
1 onion, chopped
1 leek, thinly sliced
2 tsp plain flour
380g pack slow cooked beef brisket
400ml beef stock
½ x 140g Aunt Bessie’s Dumpling Mix
1 tbsp Essential Hot Horseradish Sauce
½ x 25g pack flat leaf parsley, leaves finely chopped
2 pickled walnuts, drained and roughly chopped

Heat the oil in a large, shallow pan and fry the carrots, parsnips, onion and leek for 5 minutes. Stir in the flour and cook for 1 minute more. Pour in the liquor from the beef pouch with the stock. Bring to the boil, stirring, then cover with a lid and cook for 10 minutes until the vegetables have softened. Meanwhile, cut the beef into bitesized pieces.
Tip the dumpling mix into a bowl and stir in the horseradish sauce, three-quarters of the parsley and 2 tbsp cold water, adding a dash more water if needed, to mix to a soft paste.
Add the beef and walnuts to the hotpot. Place 4 spoonfuls dumpling mix across the top and cover with a lid.
Simmer for 12-15 minutes, until the dumplings have risen and the meat is piping hot throughout. Transfer to plates and serve, sprinkled with the remaining parsley.

Cook’s tip

If you have beef or vegetable suet and selfraising flour, use instead of the dumpling mix. Combine 50g flour, 25g suet and 2-3 tbsp water in a bowl with the horseradish sauce and parsley.

Typical values per serving when made using specific products in recipe