Hearty Brisket Sishebo with Dumplings

Prep 20 Mins, Cook 90 Mins, 12 Ingredients, Serves: 4-6


  • 750 g brisket slices
  • 2 Tbsp. (30ml) oil
  • 1 large onion, chopped
  • 2 cups (500ml) hot water
  • 2 Knorrox Beef Stock Cubes
  • 4 potatoes, peeled and cut into chunks
  • 2 cups (500 ml) McCain’s frozen Garden Mix
  • Tbsp. (45 ml) Knorr Rich Hearty Beef Soup powder, mixed with 1 cup cold (250 ml) water

  • 1 cup (250 ml) Self Raising flour
  • ½ tsp (2.5 ml) Knorr Aromat Original
  • ¼ cup (60 ml) margarine
  • ¼ cup (60 ml) cold water


  • Brown the brisket, then fry the onion. Stir in the water and Knorrox Beef Stock Cubes and allow to simmer for 45 minutes – 1 hour.
  • Add the potatoes, and simmer for 15 minutes or until potatoes are cooked through. Add the frozen garden mix and Knorr Rich Hearty Soup powder mixed with water.

  • For the dumplings:
  • Sift the flour and Knorr Aromat Original together. Rub in the margarine. Add the cold water until a soft dough is formed.
  • Divide the dough into ten equal portions and roll into balls. Place the dough balls on top of the sishebo.
  • Cover with a lid and simmer gently for ten minutes or until dumplings are cooked through.