| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 180 minutes |
| Serves | 4-6 |
| Cuisine | Australian |
| Diet | Family Friendly |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFFinely dice all the vegetables and mince the garlic. Set aside while you dice the brisket into large chunks.
Heat the olive oil in a large ovenproof saucepan over medium heat. Brown the beef brisket, making sure all sides are caramelised, about 5 minutes per batch. Remove from the pot and set aside until needed.
In the same pot, saute the leeks, celery, carrots and garlic until golden and caramelised. Add the chopped tomatoes, tomato paste, beef stock and 3 tbsp paprika and return the seared beef brisket cubes to the saucepan, cover with a lid.
Place the brisket in an oven preheated to 180°C for 3 hours or until tender. This can also be done on the stove.
To make the dumplings, place the cake flour, baking powder, 2 tsp paprika, mielie pep (or maize meal), buttermilk, sea salt, pepper, cheddar cheese, sweetcorn and coriander in a bowl and mix to form a sticky dough.
Pinch off golf ball-sized balls or use an ice cream scoop. Roll them and arrange on top of the stew. Return to the oven and bake, uncovered, for 15–20 minutes or until cooked through and golden.
Serve immediately.
