Beef & Pumpkin Potjie With Feta & Herb Dumpling
This one pot wonder really is an all-in-one meal. The slow cooked beef shin is melt-in-the-mouth.
- Prep Time : 0 mins |
- Cook Time : 0 mins
1.5 kg beef shin (bone-in)
salt and pepper to taste
a splash of oil for frying
1 large onion, chopped
1 Tbsp (15 ml) garlic, finely chopped
2 Tbsp (30 ml) fresh thyme, chopped
2 Tbsp (30 ml) fresh sage, chopped
1 tsp (5 ml) ground cinnamon
1 bottle Van Hunk’s Pumpkin Ale
3 Tbsp (45 ml) NoMU beef fond
1 tsp (5 ml) cornflour
¼ C (60 ml) water
1 kg pumpkin, diced
12 baby onions, peeled
500 g cake flour
2 tsp (10 ml) baking powder
1 ½ tsp (7.5 ml) salt
100 g butter
100 g feta, crumbled
1 Tbsp (15 ml) fresh thyme, chopped
1 Tbsp (15 ml) fresh sage, chopped
250 ml cold water
Season your meat with salt and black pepper, then brown over a smoking hot fire to seal. Once the meat has cooled enough to work with, cut it into bite-size chunks. Keep the bones with the marrow for extra flavour in the pot. Heat a splash of olive oil in a cast iron pot and fry the sliced onion until golden. Add the garlic, thyme, sage and cinnamon, and fry for another minute. Add the meat and bones to the pot, and then pour in the pumpkin ale and the stock. Simmer with the lid on for 1 hour. Mix the cornflour with the water then add it to the pot, along with the pumpkin and baby onions. Stir to combine – ensure you combine it well, as this is the last time you are going to stir it. Cook with the lid on for another 45 minutes. In the meanwhile prepare the dumpling dough.
Sift the flour, baking powder and salt together. Rub in the butter with your fingertips, then add the feta and herbs. Add the cold water and mix until you have a soft dough. Break off golf ball-sized pieces and place them in the pot, on top of the liquid. Cook for 30 minutes with the lid on, until the dumplings are ready.
To get some colour on the dumplings, put some coals on top of the lid, or alternatively use the grill in the oven to toast them up.