smoky chilli braised beef
with cornbread dumplings
- 2 tablespoons olive oil
- 1.5kg beef brisket, trimmed and cut into 2cm pieces
- sea salt and cracked black pepper
- 1 brown onion, chopped
- 2 cloves garlic, crushed
- 2 teaspoons sweet smoked paprika
- 2 dried chipotle chillies+, chopped
- ¼ cup (45g) brown sugar
- 1 tablespoon tomato paste
- 2 x 400g cans cherry tomatoes
- 2 cups (500ml) beef stock
cornbread and coriander dumplings
- 1½ cups (225g) plain (all-purpose) flour
- 1 tablespoon baking powder
- 1 cup (170g) instant polenta
- 1½ cups (375ml) buttermilk
- sea salt and cracked black pepper
- 1 cup (120g) grated vintage cheddar
- ½ cup chopped coriander (cilantro) leaves
- 1 long red chilli, chopped
- Heat 1 tablespoon oil in a large, heavy-based saucepan over high heat. Sprinkle the beef with salt and pepper and cook, in batches, for 3 minutes each side or until browned. Set aside.
- Heat the remaining oil in the pan, add the onion and garlic and cook for 5 minutes or until softened. Add the paprika and chipotle chillies and cook for 1 minute. Return the beef to the pan with the brown sugar, tomato paste, cherry tomatoes, and stock, and bring to the boil.
- Reduce heat to low, cover with a tight-fitting lid, and cook for 3–3½ hours or until tender. Preheat oven 200°C (400°F).
- Place the flour, baking powder, polenta, buttermilk, salt and pepper, cheese, coriander and chilli in a bowl and mix to combine. Place spoonfuls of the mixture onto the beef and bake, uncovered, for 15–20 minutes or until cooked through and golden. Serve with sour cream, if desired. Serves 8
+ Chipotle chillies are smoke-dried jalapeño peppers commonly used in Mexican cooking. Find them at spice shops and specialty grocery stores.
© DONNA HAY GROUP
