Braised beef with bone marrow, and horseradish and mustard dumplings

Serves 4

Using large pieces of braising beef in place of small cubes is more successful in terms of tenderness, and it looks nicer on the plate, too. — 4-6 tbsp goose fat or dripping — 1kg lean, trimmed braising beef, cut into 6cm (or larger) pieces, seasoned with a little salt

— 500ml red wine or brown ale — 1 large carrot, grated

— 2 onions, finely chopped — 4 garlic cloves, finely chopped — about 500ml beef stock — herb bundle of bay leaf, thyme sprig and parsley tied with a long piece of string

— 4 pieces of beef bone marrow, either split or cut into rounds — chopped fresh parsley, to serve

For the dumplings

— 160g beef suet — 300g self-raising flour, plus extra for dusting — 1 bunch of watercress, chopped

— 1 tbsp English mustard powder

— 1 tbsp horseradish, grated — 1½ litres beef stock Heat a tablespoon of the fat in a heavy-based frying pan over a high heat. Briefly fry the beef pieces on all sides in batches, setting them to one side when browned. You will need to use more fat as you go, leaving behind about two tablespoons.

When you have finished frying, deglaze the pan by adding a third of the wine or ale, scraping at the base with a wooden spatula so the browned bits blend into the liquor. Set this liquid aside with the beef.

Place a casserole dish over a medium heat. Add the remaining fat and the carrot. Cook until the carrot shrivels – this will sweeten the stew – then add the onions. Fry until light golden, then add the garlic and stir for 30 seconds.

Add the browned beef to the pan with the deglazing liquid, then the rest of the wine or ale, and enough stock to cover the meat by 1cm, dropping in the herb bouquet – I usually tie the string to the pan handle if possible.

Start a slow braise, bringing the meat very gradually to the boil, then turn down the heat so the liquid barely ‘murmurs’. Cook for approximately two hours, until the meat is tender. When it’s done, allow to cool then skim off any fat that settles on the surface and season the braise to taste.

Meanwhile, preheat the oven to 180C/160C fan/gas mark 4. Season the bone marrow, then place in a roasting dish.

To make the dumplings, put the suet, flour, chopped watercress, mustard powder and horseradish into a mixing bowl. Add enough water to make a stiff dough then shape into eight or more walnut-sized balls. Place on a floured surface and leave for about 10 minutes.

Roast the bone marrow for about 10 minutes or until brown, then remove the pieces from the oven and set aside in a warm place.

To cook the dumplings, bring the beef stock to the boil, and drop in the little balls. They will swell and puff, rising to the surface. I always make an extra dumpling for testing – remove it from the pan with a slotted spoon and cut open to check the centre isn’t doughy.

To serve the beef, reheat it, ladle into bowls and add a piece of bone marrow, a couple of dumplings and some parsley. Serve with baked or mashed potato.