Summary

Ingredients

• 2 beef cheeks, cleaned
• 1 tablespoon flour
• salt and pepper
• 40 ml vegetable oil
• 1 carrot (s)
• 1 stick celery
• 1 leek
• 2 bay leaves
• 1 teaspoon thyme, dried
• 1 tablespoon tomato puree
• 1 tablespoon sugar, brown
• 300 ml beer (Guinness)
• 400 ml beef stock
• 1 dash Worcestershire sauce

For the dumplings: (horseradish dumplings)

• 225 grams flour
• 2 teaspoons, leveled baking powder
• 50 g butter
• 3 teaspoon, heaped cream horseradish
• 1 egg (s)
• milk
• 2 tablespoon herbs, chopped, e.g., parsley, chervil, chives
• salt and pepper

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Instructions

1. Cut the cleaned beef cheeks into bite-sized cubes. Salt, pepper and dust with flour, then fry in portions in hot vegetable oil on all sides. Take the meat out of the pot.
2. Clean and dice the carrot and the celery stalk. Cut the leek into rings. Fry the vegetables in the remaining oil. If necessary, add a little more oil. Stir in the tomato puree and sugar and roast gently for a few minutes.
3. Put the meat back into the saucepan with the bay leaf and thyme, pour in the Guinness and reduce by half. Add enough beef stock to lightly cover the meat. Simmer covered on a low flame for about three hours. Stir occasionally during this time.
4. For the horseradish dumplings, first mix the flour and baking powder well, then knead in the diced butter until the flour begins to crumble. Work in the chopped herbs and the cream horseradish. Add the beaten egg and some milk. Knead into a smooth dough. Pour in milk if necessary. Season to taste with salt and pepper.
5. Roll out into two dough sausages on a floured work surface. Cut two to three centimeters thick slices with a knife.
6. When the meat has softened, remove the bay leaves and season the sauce with salt, pepper and Worcestershire sauce. If the liquid no longer covers the meat, add some stock. Spread the dumplings on the meat and bake for half an hour without a lid in an oven preheated to 180 degrees.