Name: Braised thick rib with dumplings
Cook time: 120 min
Total time: 120 min
Yield: 6 servings
Cuisine: Beef
Ingredients: 1.00 kg beef thick rib, sliced; 15.00 ml oil; 3.00 leeks rinsed, sliced into rings; 10.00 ml salt; freshly ground black pepper to taste; 1.00 bay leaves; 375.00 ml stock beef, heated; 30.00 ml tomato paste; 10.00 ml brown sugar; 15.00 ml flour cake; 140.00 g flour cake; 10.00 ml Baking powder; 2.00 ml salt; 2.00 spinach chopped; 75.00 ml water; 1.00 eggs; 30.00 ml oil

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Ingredients (17)

1.00 kg	beef — thick rib, sliced
15.00 ml	oil
3.00	leeks — rinsed, sliced into rings
10.00 ml	salt
	freshly ground black pepper — to taste
1.00	bay leaves
375.00 ml	stock — beef, heated
30.00 ml	tomato paste
10.00 ml	brown sugar
15.00 ml	flour — cake

DUMPLINGS

140.00 g	flour — cake
10.00 ml	Baking powder
2.00 ml	salt
2.00	spinach — chopped
75.00 ml	water
1.00	eggs
30.00 ml	oil

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Method:

In a large heavy-based saucepan, brown each slice (15 mm thick) of meat in heated oil. Remove from the saucepan and sauté the leeks until soft, adding more oil if necessary. Return the meat to the saucepan and season with salt, pepper and the bay leaf. Blend the heated meat stock with the tomato paste and add the mixture to the meat. Cover, reduce the heat and simmer until the meat is tender – about one to one and a half hours. Season with the brown sugar and add extra salt and pepper if necessary. Thicken the sauce with the cake flour (mixed to a paste with a little water) to taste.
Sift the dry ingredients for the dumplings together and add the spinach. Beat the water, egg and oil together and mix with the dry ingredients to form a soft dough. Drop spoonfuls of the dough on top of the meat, into the sauce and cover. Simmer for about 15-20 minutes, without lifting the lid, until the dumplings are done. Serve with rice or potatoes.
Serves 6.