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Beef and chorizo with horseradish mash and rosemary dumplings
Ingredients
- For the beef
- 3 tbsp olive oil
- 1kg/2lb 4oz shin of beef, cut into 4cm/1½in pieces
- 225g/8oz chorizo, diced
- 1 large onion, diced
- 2 large carrots, cut to same size as beef
- 2 large parsnips, cut to same size as beef
- 2 tbsp plain flour
- 300ml/½ pint red wine
- 600ml/1 pint beef stock
- salt and freshly ground black pepper
- For the dumplings
- 225g/8oz self-raising flour
- pinch salt
- 100g/4oz shredded suet
- 1-2 tbsp fresh rosemary, finely chopped
- For the mash
- 900g/2lb potatoes, peeled and cut into chunks
- 25g/1oz fresh grated horseradish, or to taste
- 25g/1oz butter
- about 100ml/4floz single cream
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