RECIPES USING BEEF CHORIZO RECIPES

Steps:

• For the beef, make sure there are two available shelves in your oven and preheat the oven to 160C/320F/Gas 3. Heat the olive oil in a flameproof casserole and brown the beef. (You will need to do this in batches, so don't overcrowd the pan.) Using a slotted spoon, lift out the meat and set aside.
• Add the chorizo and onion to the pan and fry until softened and the fat runs from the chorizo.
• Add the carrots and parsnips and continue to cook until tinged with colour and beginning to soften. Sprinkle in the flour and cook for 2-3 minutes, stirring frequently. Pour over the wine and stirring constantly, bring to the boil. Stir in the beef stock.
• Return the beef to the pan and season with salt and freshly ground black pepper. Cover with a tight fitting lid and braise on the bottom shelf of the oven for two hours, or until the meat is tender - check during the cooking time to ensure that the meat doesn't become too dry. If it does, add a splash of boiled water.
• For the dumplings, line a baking tray with non-stick baking paper. Sift the flour into a bowl with a pinch of salt. Add the suet and rosemary and bind together with enough cold water to form a soft dough.
• Using floured hands and working as lightly fingered as possible, divide the mixture into eight and shape into oval dumplings. Place on a baking tray slightly spaced apart.
• Bake the dumplings on the shelf above the beef for the last 25 minutes of the beef’s cooking time, until they are puffed up and cooked through.
• Meanwhile, for the mash, boil the potatoes in a pan of boiling, salted water for 15 minutes, or until tender. Drain well and press through a potato ricer into a warm bowl. Mix in the horseradish, butter and cream. Season to taste with salt and freshly ground black pepper.
• Serve the mash with the beef and dumplings.