Beef cheeks in Guinness with horseradish dumplings

Ingredients for 4 servings:

• 2 beef cheeks, cleaned
• 1 tbsp flour
• salt and pepper
• 40 ml vegetable oil
• 1 carrot(s)
• 1 stalk(s) Celery
• 1 stalk(s) leek
• 2 bay leaves
• 1 tsp thyme, dried
• 1 tbsp tomato puree
• 1 tbsp brown sugar
• 300 ml beer (Guinness)
• 400 ml beef stock
• 1 dashes Worcestershire sauce
• 225 g flour
• 2 tsp, leveled baking powder
• 50 g butter
• 3 tsp, heaped creamed horseradish
• 1 egg(s)
• Milk
• 2 tbsp chopped herbs, e.g. parsley, chervil, chives
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 30 minutes

Braised Beef Cheeks in Guinness with Horseradish Scones

Cut the trimmed beef cheeks into bite-sized cubes. Season with salt and pepper, and dust with flour, then brown in batches on all sides in hot vegetable oil. Remove the meat from the pot. Trim and dice the carrot and celery stalk. Cut the leek into rings. Sauté the vegetables in the remaining oil, adding a little more oil if needed. Stir in the tomato puree and sugar and roast gently for a few minutes. Return the meat to the pot along with the bay leaves and thyme, pour in the Guinness, and reduce by half. Add enough beef stock to lightly cover the meat. Cover and simmer over low heat for about three hours, stirring occasionally. For the horseradish dumplings, first mix the flour and baking powder well, then knead in the diced butter until the flour begins to crumble. Stir in the chopped herbs and creamed horseradish. Add the beaten egg and a little milk. Knead into a smooth dough. Add more milk if needed. Season with salt and pepper. Roll out on a floured surface into two sausages. Cut into 2- to 3-centimeter-thick slices with a knife. When the meat is tender, remove the bay leaves and season the sauce with salt, pepper, and Worcestershire sauce. If the liquid no longer covers the meat, add a little more stock. Spread the dumplings over the meat and bake uncovered for half an hour in an oven preheated to 180 degrees Celsius.