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Tag Archives: Tussock Jumper Monastrell
Beef Stew and Suet Dumplings
Most cultures that raise cattle for meat and dairy eat some kind of beef stew, however suet dumplings (and puddings) are particularly British. Suet is a protective hard fat that forms around the kidneys of most large animals. When rendered … Continue reading
Posted in Drink, Fish, Food, Meat, Recipes
Tagged anchovy paste, Atora, baking powder, beef shin, beef stew, beef stock, English mustard powder, fat, plain flour, portobello mushrooms, red wine vinegar, smoked streaky bacon, suet, suet dumplings, tallow, thyme leaves, Tussock Jumper Monastrell
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