Main Courseby Robin
Braised Beef with Potato Dumplings
Gluten-freeDairy-free
Tender, slow-braised beef shredded into a rich onion and garlic-infused gravy, served alongside soft, pillowy German potato dumplings.
Main Courseby Robin
Tender, slow-braised beef shredded into a rich onion and garlic-infused gravy, served alongside soft, pillowy German potato dumplings.
% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.
Onion
Garlic
Beef chuck
7½mlSaltChop the Onion, peel the Garlic, cut the Beef chuck into four equal pieces, and season the beef pieces generously with 7½ml salt.
Beef chuck
30mlVegetable oilHeat 30ml vegetable oil in a large pot over high heat and sear the seasoned Beef chuck vigorously from all sides until deeply browned, then remove it from the pot and set aside.
OnionGarlic
30mlTomato pasteAdd the chopped Onion and whole Garlic to the same pot and sauté briefly until slightly softened, then add 30ml tomato paste and toast it for 1 minute to release its aroma.
Beef chuck
1½lBeef brothReturn the seared Beef chuck to the pot and pour in 1½l beef broth until the meat is well covered. Bring to a simmer, cover, and let it cook slowly over medium-low heat for about 4 hours until the beef is meltingly tender.
1kgPotato dumpling doughAfter about 3.5 hours of braising, shape the 1kg potato dumpling dough into small dumplings and cook them in a large pot of gently simmering, salted water until they float to the top and are cooked through.
Beef chuck
5mlTomato seasoning blendRemove the tender Beef chuck from the pot and shred it into fine strands using two forks. Return the shredded beef to the pot and mix it thoroughly with the reduced braising liquid. Stir in 5ml tomato seasoning blend if using.
Beef chuckPotato dumpling doughAdd the cooked dumplings made from Potato dumpling dough directly to the shredded Beef chuck and gravy, or serve them side-by-side on plates.