Guinness braised shin of beef, horseradish dumplings and glazed vegetables

Method

1. Brown the meat in the lard and remove from the heat
    
2. Stir in the flour ensuring all of the fat is absorbed and add the onions
    
3. Place in the tomato puree and return to the heat
    
4. Gradually add the hot stock stirring continuously until sauce begins to thicken
    
5. Add the Guinness, red wine and thyme
    
6. Allow to simmer for about 1 ½ hours it is important to add more stock if required during this time [add the rolled balls of dumpling mix to the stock and cook out for at least ½ hour until swollen]
    
7. Peel and prepare the vegetables, blanch and then begin to fry in a pan using butter and sugar to gain a golden caramel colour
    
8. Season the stew and adjust consistency and colour if required.
    
9. Serve with horseradish dumplings and the glazed vegetables

Recipe Courtesy of Aspire Restaurant, South Trafford College.