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Yorkshire Recipes

Skerry Beef Carbonnade & Herb Dumplings
Season of mists and mellow fruitfulness
By kind permission of Skerry Hall Farm

by Jan Adams
Serves 4

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Preperation time 20 minutes
Cooking time up to 3 hours

450-700grams Skerry Dexter braising steak or stew meat - cut into medium sized pieces
1 large onion
4 stalks of celery, chopped
4 carrots, sliced
275ml(0.5pint) locally brewed beer or stout
1 tablespoon vinegar
Bouquet garni
1 tablespoon flour
2 tablespoons oil
Pepper and salt to season

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Herb Dumplings
100g self raising flour
60g shredded suet
1 small onion, finely chopped
1 teaspoon of herbs (parsley & oregano)
Salt and pepper

1. Toss the meat in flour seasoned with pepper and salt.
2. Fry the meat in the oil until brown, then remove and put into casserole dish.
3. Fry the vegetables in the oil for a few minutes and put into casserole dish.
4. Add the beer, vinegar and bouquet garni to the casserole.
5. Cover and cook slowly on Gas mark 3/170C for 2 to 2.5 hours until meat is tender.
6. If serving with dumplings add 30 minutes before the end of cooking.
7. Mix the ingredients to a soft but manageable dough with cold water
8. Divide into 9 to 12 balls and coat in flour.
9. Drop into the hot casserole dish and cook for half an hour.

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