Beef brisket with blackberries

Serves 4

1.3kg beef brisket joint

250g blackberries, plus extra for garnish

300ml red wine

2 red onions, peeled and quartered

2 garlic cloves, peeled

1 tbsp sugar

15g butter

200ml, plus

120ml water

600g Maris Piper potatoes, peeled and chopped into approximately

3cm cubes

400g carrots, peeled and chopped into approximately

2cm cubes

4cm piece fresh horseradish, peeled

200g self-raising flour

100g suet sea salt and black pepper chopped flat leaf parsley, to garnish

Place the blackberries, red wine, onions, garlic, sugar, butter and 200ml of water in a wide 3 litre pan. Place the brisket on top and season. Add the cubed potatoes, followed by the chopped carrots. Grate half of the horseradish over the top of the meat and season with black pepper. Cover with a lid and bring to the boil, then simmer on a low to medium heat for 2 hrs until the potatoes are soft and the beef is cooked. In the meantime, make the dumplings. Place the flour and suet in a mixing bowl, then stir in 120ml cold water and the remaining horseradish. Season with salt and pepper and mix together with a metal spoon until it reaches a thick consistency. Remove the brisket from the pan, place on a plate and keep warm. Bring the pan mixture to the boil, then scoop in 8 full spoonfuls of dumpling mixture into the pan. Cover with a lid and cook on a medium heat for 15 mins until the dumplings are firm. Cut the brisket into chunks, then return them to the pan. Serve scattered with the extra blackberries and garnished with the parsley.