Preparation:
Chop the onions, garlic and celery. Heat the goose fat in a large saucepan or pot over a medium heat. Add the onions garlic and celery and fry gently for about 10 minutes or so till very soft and all the juices have evaporated. Remove with a slotted spoon and set aside. Remove the gammon from the hock, chop up finely and add to the pan. Fry for a short time, but do not brown. Remove with the slotted spoon. Now, turn up the heat a little and fry the beef in batches till it is all brown. Return everything to the pan together with any juices that may have collected.
Add to the pan peeled and chopped turnip and chopped carrots (do not peel them) and the Ceps. Pour in the wine, add the bouquet garni and salt and pepper lightly. Bring to a light boil, then turn right down, put the lid on and leave cooking for 1 hour.
Make up suet dumplings with Beef Suet. There is usually a recipe on the side of the packet. Add to the stew and leave cooking for another hour until the dumplings are well swollen.
Remove the dumplings carefully with a slotted spoon and set aside. Remove the bouquet garni. Mix a tablespoon of flour and a tablespoon of butter together and add to the stew. Stir gently till is thickens. Add chopped parsley and check the seasoning. Return the dumplings to the top of the stew. Put the lid on and cook for another 1/2 hour. In the meantime boil Red potatoes with the skins on. Once cooked, drain, add a nob of butter, salt and lots of pepper and keep warm.
Serve the stew with the dumplings and potatoes in large bowls with lots of fresh bread to soak up the gravy!
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