This delicious dish is an old English classic. Tender beef simmered gently with carrots, Onions, celery and spices, is served with light fluffy dumplings A warming and mouth. Watering meal for cold wintry evenings.
- 3 lb/1.5 kg salted rolled brisket
- 1 tablespoon oil
- 2 carrots
- 1 large or 2 medium onions
- 2 sticks celery
- 2 bay leaves a few cloves
- A few black peppercorns
- For The Dumplings
- 4 oz/100g self raising flour
- 2 oz/50g shredded vegetables suet
- 1 tablespoon dried mustard
- 1 tablespoon freshly chopped parsley or 1 tablespoon dried parsley
- salt and freshly ground black pepper
If necessary, soak the brisket to remove any excess salt (ask your butcher how long it needs)then tie the the joint Securely in 3-4 places to ensure it keeps its shape during cooking Heat oil in a frying pan, then brown joint on all sides to seal in the juices. Place in a large flameproof casserole suitable for cooking on top of the hob.
Alternatively use a large saucepan. Cover the joint completely with cold water, bring to boil, then skim off the surface scum. Peel carrots and cut in half if large.
Peel and cut the onions into chunks. Scrub celery and cut into chunks. Add vegetables to pan with bay leaves, Cloves and peppercorns Reduce heat, cover, then simmer gently for about 1 ½ hrs Remove two thirds of the vegetables then meat (and the remaining vegetables)Should counting cooking for a further 30 mins or so. Meanwhile make the dumplings; Sieve flour into a mixing bowl.
Stir in shredded vegetable sue mustard parsley and seasoning make a well in the center gradually stir in approx. 6-7 tbsp cold water and mix to from a soft pliable (but not sticky)mixture. Dampen hands with cold water, then Shape mixture into balls the size of walnuts drop dumpling into casserole liquid 15 mins before end of meat cooking time. Return the reserved vegetables to the casserole heat through. Serve with the beef and dumplings along with freshly cooked cabbage and a little of the cooking liquid. If preferred serve with parsley sauce; melt 1 oz/25 g g fat in a pan, stir on 1 oz /25 g flour and cook for 1 min. Remove from heat and gradually blend in ¼ point/150 ml cooking liquid and ¾ pint/450 ml milk. Stir in 3 tbsp chopped parsley and bring to the boil stirring. Season and serve.
1,Tie the joint in 3-4 places to ensure it keeps its shape during cooking
2, Heat the oil in a pan, then brown the joint on all sides to seal in the juices
3, Place joint in casserole, cover with water, bring to the boil, then skin
4, Add the carrots, chopped onions, celery bay leaves and spices to casserole
5, Place flour, suet mustard, parsley and seasoning in a bowl mix with water
6, Shape dumplings to the size of walnuts and then drop into the casserole