Scotch Beef Brisket Bourguignon with Colcannon Dumplings

Nutrition

Energy 578kcal
Fat 28g
Sat Fat 13g
Fibre 6.9g
Protein 38g
Salt 1.6g

Ingredients

Cooking Method

Method:

1
Heat 1 tbsp oil in a large casserole pot over a medium high heat. Fry the brisket in batches, turning them every couple of minutes so they are evenly browned. Set aside in a large bowl once all the meat is browned.
2
Add the pancetta to the now empty pan and fry over a medium heat until the fat is rendered and the pancetta is golden and crispy. Use a slotted spoon to remove it from the pot, adding it to the beef, leaving the fat behind.
3
Next, add the butter and fry the mushrooms and onions for 8-10 minutes until golden and caramelised. Remove from the pan and add to the beef and pancetta.
4
Preheat the oven to 130°C fan/150°C. Keep the heat under the pan to medium and fry the onion, carrot and celery for 10 minutes until soft, adding another tbsp of oil if necessary. Add the garlic and fry for a couple more minutes before adding the flour. Stir for a few minutes to make sure the flour is cooked out.
5
Use a piece of string to tie the parsley stalks, thyme and bay leaves together into a little bundle. Add to the pan along with the red wine. Turn the heat up and boil the liquid until almost none remains.
6
Return the beef, pancetta, onions and mushrooms to the pan, stirring well. Pour in the beef stock, adding more if necessary to ensure the meat is covered. Bring to the boil, put a lid on and put in the oven for two and half hours, until the meat is completely tender and falling apart. Alternatively, put in the slow cooker for the same amount of time.
7
Once the bourguignon has had 2 and a half hours, remove the lid and return to the oven for 30 minutes to reduce a little. Now make the dumplings. Cook the potatoes in a large pan of boiling, salted water for 15 minutes or until cooked through, adding the kale for the remaining minute of cooking. Drain and return to the pan. Mash well then add the flour, butter, spring onions, milk, and a good grinding of black pepper. Stir and season more to taste. Pat your hands with flour and shape the mash into 6-8 dumplings.
8
Once the bourguignon has had 30 minutes with the lid off, turn the grill up to high. Stir the bourguignon and season to taste. Place the dumplings on the surface of the bourguignon, brush the dumplings with a little olive oil and place under the hot grill for a few minutes until they are slightly golden and crispy. Keeping an eye so they don’t burn.
9
Remove the bourguignon from the oven, sprinkle over a little chopped flat leaf parsley and serve.

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