750g organic Goodwood beef shin
1/2 carrot (chopped)
1/2 onion (chopped)
2 stalks of celery (chopped)
1 garlic bulb (chopped)
1/4 bunch of thyme (chopped)
1 sprig of rosemary (chopped)
1ltrs red wine
1.5ltrs beef stock (stock cube is fine)
For the beans:
100g each of the following: shelled fava beans, peas, sliced green beans
1 shallot (chopped)
For the wild garlic pesto:
100g wild garlic
50ml British cold pressed rapeseed oil
10g toasted sunflower seeds
5g extra mature Goodwood Charlton cheese
For the dumplings:
77g self-raising flour
27g beef suet
27g horseradish sauce (optional)
handful of parsley and chives and a pinch of salt (to taste)
Brown off the shin of beef in an oven-proof dish with a splash of rapeseed oil, then add the chopped carrot, onion, celery, garlic, thyme, rosemary and cook for a few minutes until tender and season with a pinch of salt or two.
Add the red wine and stock and cook for 4-5 hours at 130°C or until tender.
Separate the meat and vegetables from the liquid. Place the liquid in a saucepan on the hob and boil until the sauce reduces in volume and thickens.
Place all of the pesto ingredients into a blender until you have a puree like consistency, taste and season with salt if needed. This can be made in advance and kept in the fridge for 5 days.
Finish in the pan with chopped shallots and a little pesto.
Now onto the dumplings:
Mix all the dumpling ingredients together to form a dough, roll into balls.
Take your beef, vegetables and thickened sauce and place back into your
oven proof dish, top with your dumpling balls and cook in the oven at 200°C
for 20 minutes or until the dumplings are cooked and golden brown.
When ready to eat, cook your beans, strain and dress with the pesto and
a garnish of sliced radishes goes very well, simply scattered on top.