British · intermediate
British Braised Beef Shin With Fluffy Herb Dumplings
Melt-in-your-mouth beef shin braised with root vegetables in a deeply savory thyme gravy, crowned with tender steamed parsley dumplings.
- PREP TIME
- 20 min
- COOK TIME
- 60 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pat the beef shin chunks dry with paper towels and season with salt and pepper. Heat one tablespoon of oil in a heavy Dutch oven over high heat and brown the meat on all sides for eight minutes, then set beef aside.
- 02
Turn heat to medium, add sliced leeks, parsnips, and carrots to the pot, and saute for five minutes until lightly colored.
- 03
Return the browned beef to the pot, add thyme sprigs, and pour in halal beef stock. Bring to a simmer, cover tightly, turn heat to low, and braise for forty-five minutes until beef is tender.
- 04
While the stew simmers, prepare dumplings by rubbing cold butter into self-raising flour with your fingertips until it resembles coarse breadcrumbs. Mix in chopped parsley and three tablespoons of cold water to form a soft dough.
- 05
Divide dough into eight small balls. Uncover the stew, discard thyme stems, and drop the dough balls gently onto the surface of the simmering liquid.
- 06
Cover tightly with the lid and steam undisturbed over medium-low heat for fifteen minutes until dumplings have doubled in size and cooked through.
A LITTLE KITCHEN KNOW-HOW
Steam-Braised Dumpling Poaching
Placing dense flour-and-fat dough atop a simmering braise allows it to expand via trapped steam under a closed lid, giving a light interior and savory exterior.
Notes from the kitchen
- Never lift the lid during the final fifteen minutes of dumpling cooking; steam trapped inside is essential for light, fluffy dumplings.
- Beef shin becomes exceptionally tender during slow cooking thanks to its connective tissue dissolving into rich gelatin.
- Original home-cooking adaptation inspired by British; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.