A hearty and comforting dish, braised beef blade with English dumplings is the perfect way to celebrate quality British butchery. At Parson’s Nose, we source the finest grass-fed British beef, ensuring deep flavour and melt-in-the-mouth tenderness. This slow-cooked recipe allows the rich flavours to develop beautifully, paired with light and fluffy dumplings for the ultimate warming meal.
Ingredients you will need
For the Braised Beef:
1kg beef brisket
Salt & freshly ground black pepper
1 tsp Worcestershire sauce
2 bay leaves
2 sprigs fresh thyme
250ml red wine (or extra stock)
500ml beef stock
1 tbsp tomato purée
3 garlic cloves, minced
2 celery sticks, chopped
2 carrots, chopped
1 large onion, finely chopped
2 tbsp vegetable oil
For the dumplings:
- 200g self-raising flour
- 100g beef suet (or butter, grated)
- ½ tsp salt
- Cold water, as needed
Method
Prepare and Sear the Beef
- Preheat your oven to 160°C (140°C fan) / 320°F / Gas Mark 3.
- Heat the vegetable oil in a large ovenproof casserole dish over medium-high heat.
- Season the beef blade generously with salt and pepper, then sear on all sides until browned. Remove and set aside.
Build the Flavour Base
- In the same pot, add the onion, carrots, and celery. Sauté for 5 minutes until softened.
- Stir in the garlic and tomato purée, cooking for another minute.
- Pour in the red wine, scraping up any bits from the bottom of the pan. Let it reduce slightly.
- Add the beef stock, Worcestershire sauce, thyme, and bay leaves. Return the beef to the pot.
Slow Cook the Beef
- Cover the casserole dish with a lid and transfer to the oven. Cook for 3 hours, or until the beef is tender and falls apart easily.
Make the Dumplings
- In a bowl, mix self-raising flour, suet, and salt. Gradually add cold water, stirring until a soft dough forms.
- Divide into 8 small balls.
Finish Cooking
- Remove the casserole from the oven and place the dumplings on top of the beef and sauce.
- Cover and return to the oven for 30 minutes, then uncover and cook for another 10 minutes to crisp the dumplings slightly.
Serve & Enjoy
- Remove the thyme and bay leaves. Serve the tender beef and rich gravy with the dumplings and seasonal greens or creamy mash.
Why Choose Parson’s Nose?
At Parson’s Nose, we believe in sourcing high-welfare, British meat from trusted farmers, ensuring that every cut delivers unbeatable flavour and quality.
Order your ingredients today. Don’t forget you can shop in-store at any of our stores in Fulham, South Kensington, Putney and Selfridges. As an online butcher, you can also take advantage of our nationwide delivery and have our quality meats and produce straight to your door, shop here.
