Wheat Beer and Mustard Braised Beef with Allspice Potato Dumpling

When the winter month’s approach it’s time to start thinking about some warming comfort food.  Some of my favourite winter foods are casseroles and stews, especially with a good chug of beer thrown in for that extra flavour.

Being a beer lover, and the culinary adventurer I am, I wanted to try using something with a slightly different taste to the British ales I am used to. A German Wheat Beer!  What I found through some experimentation was that a dash of mustard really brought the dish to life.

If you want something extra on the side I would recommend the German Rotkohl – Braised Red Cabbage, with Apple and Juniper.

This Wheat Beer and Mustard Braised Beef recipe takes a little preparation and patience. You need to wait for the meat to become tender and the flavours to mature, but don’t worry!  When the weather is cold outside, and you sit down with this hot hearty dish and your favourite Wheat Beer, you’ll think wow that was easy!

Print Recipe

Wheat Beer and Mustard Braised Beef with Allspice Potato Dumpling Yum

Course

Main Dish

Cuisine

German

Prep Time

20 minutes

Cook Time

6 hours

Servings

people

Ingredients

Braising steak with wheat beer and mustard

• 500 ml German Wheat Beer Weihenstephaner, Erdinger and Franziskaner are all good!
• 250 ml Beef Stock
• 500 grams Braising Steak
• 1 tbsp Cornflour
• 1 tbsp Dijon Mustard
• 250 grams Mushrooms
• 2 Carrots
• 2 sticks Celery
• Butter
• Salt and Pepper

Allspice potato dumplings

• 6 Potatoes suitable for mashing such as Maris Piper
• 2 tsp Allspice powder
• 1 tbsp Melted Butter
• 50 grams Breadcrumbs
• 1 Egg
• 50 grams Flour

Course Main Dish Cuisine German Prep Time 20 minutes Cook Time 6 hours Servings people Ingredients Braising steak with wheat beer and mustard 500 ml German Wheat Beer Weihenstephaner, Erdinger and Franziskaner are all good! 250 ml Beef Stock 500 grams Braising Steak 1 tbsp Cornflour 1 tbsp Dijon Mustard 250 grams Mushrooms 2 Carrots 2 sticks Celery Butter Salt and Pepper Allspice potato dumplings 6 Potatoes suitable for mashing such as Maris Piper 2 tsp Allspice powder 1 tbsp Melted Butter 50 grams Breadcrumbs 1 Egg 50 grams Flour

Instructions

Braised Beef

1. Season the beef with salt and pepper then dust with flour. Sear the meat in a hot pan with butter until brown. 2-3 minutes on each side.
2. Add wheat beer, beef stock, mustard to the slow cooker and mix well. Add the beef, mushrooms, carrots and celery. Set to high and leave for 6 hours.
3. Mix the cornflour with a little cold water to make a paste. Add to the slow cooker and mix in well to thicken the gravy. Add more if you prefer the gravy to be thicker, if too thick add a little water to your desired consistency.

Allspice potato dumplings

1. Peel and boil in salted water for 15-20 minutes until softened
2. Drain and mash the potatoes. Leave to cool
3. Add the flour, eggs, breadcrumbs, allspice and season with salt and pepper. Mix well. You want to create a consistency that is pliable so you can shape into 4 fist sized balls. Use your intuition as results can vary, if too thin add more flour, too thick add a little water.
4. Once your dumplings are shaped you can place them into the fridge ready to reheat when serving. To reheat carefully add the dumplings to a pan of boiling water for 8-10 minutes. Don't add too many at once as if the dumplings touch in the water they will lose their shape and could disintegrate.
5. Serve the wheat beer braised steak with the dumplings. Optionally add some greens or braised cabbage (German Rotkohl recipe linked above on cookingawesomefood.com).