Ingredients:
2 1/2 beef brisket cubed
2 tbsp. extra virgin olive oil
4 cups onions chopped
5 garlic cloves chopped
1 tbsp. sugar
1 1/2 tablespoons paprika
1 teaspoon fresh thyme
1 tsp. oregano
1/2 tsp. cumin
1 bay leaf
4 tbsp tomato paste
3 tbsp balsamic vinegar
4 cups chicken stock
Salt and pepper to taste
Dumplings
2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
2 tbsp melted butter
Preparation
In a large pan heat the olive oil. Add the onions and sugar and cook until caramelized. Add the garlic and cook 1 minute more.
Add the cumin, oregano, paprika, thyme and bay leaf and cook 2 minutes more. Add the tomato paste.
Deglaze with the vinegar and the chicken stock. Add the pieces of beef and the salt and pepper. Bring to a boil then reduce the heat to a simmer.
Cover and cook until very tender, about 2 1/2 hours, stirring occasionally.
For the dumpings. In a bowl mix together the cake flour, salt and baking powder. Add the milk and melted butter mixing slowly.
When the beef is cooked and the meat is tender drop the dumpling batter using full teaspoon into the simmering stew.
Cover and cook for 15 to 20 minutes (while the dumplings are cooking do not uncover the pan)
