Short Ribs, Peckham Style Recipe by Helen

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Ingredients

Short Ribs, Peckham Style (with thyme dumplings and pickled cabbage) (serves 6, or maybe 4)
1kg beef short ribs (I kept all mine in one piece)
2 litres chicken stock (I used home made and yes it does make a difference)
2 bottles export strength Guinness (660ml)
2 red onions, sliced chunkily
6 cloves garlic, peeled and left whole
1.5 inch ginger, peeled and thickly sliced
2 sticks celery, sliced
6 allspice berries
1 cinnamon stick
2 scotch bonnet chillies, pierced but left whole
3 tablespoons Muscovado sugar
2 bay leaves
Flour, for dusting the ribs
Preheat the oven to 160C
Put the lid on the casserole and cook for 3 hours, turning every so often if the ribs are poking out a bit.
After this time, remove the meat and skim a bit of the fat from the top of the sauce. Then you can make the dumplings…
For the dumplings (makes 12)
75g suet
175g self-raising flour
1 tablespoon thyme leaves
1 white cabbage, cored and sliced
1/3 carrot, grated
1/2 red onion, sliced
Third cucumber, finely sliced
350ml cider vinegar
350ml water
70g grams caster sugar
1 tablespoon salt
1/2 teaspoon coriander seeds
1 tablespoon salt