Boiled beef and dumplings

Serves: 6

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• 2.5kg-3kg piece salt brisket
• 14 medium carrots, scraped
• 14 medium onions, peeled
• 6 small white turnips, or scraped parsnips
• 1 large sprig thyme
• 2  bay leaves
• FOR THE DUMPLINGS
• 250 gram(s) self-raising flour
• Half teaspoon(s) salt
• Half teaspoon(s) freshly ground black pepper
• 125 gram(s) shredded suet
• 4 tablespoon(s) finely chopped parsley

Method

1. Rinse the salt brisket in cold water, then roll and tie it tightly. Put it in a large pan and cover it with fresh cold water. Bring slowly to the boil. Immediately reduce the heat, skim well and add two of the carrots, two onions, and the thyme and bay. Cover and simmer very gently until tender - about four hours in total. About 40 minutes before the beef is ready, fish out the flavouring vegetables, which will be mushy by now, and add the remaining carrots and onions, and the turnips or parsnips.
2. There probably won't be enough room in the pot to cook the dumplings as well, so they are best cooked separately in some of the beef cooking liquor, or in boiling salted water.
3. Sift the flour, salt and pepper into a bowl, add the suet and chopped parsley and toss gently together. Gradually add enough cold water to form a soft dough. Divide the dough into 12 pieces and, using floured hands, shape them into balls and chill for 30 minutes. Drop them into boiling stock or water, cover and simmer for 20 minutes. If the water is boiling too briskly they will disintegrate. If it is not hot enough they will be leaden. Cooking them in a pan which has a glass lid lets you see what is happening without removing it. You can improvise a good view by covering the pan with a glass plate or casserole top.
4. Remove the beef from the pan and transfer it to a big hot serving platter. Surround it with the drained vegetables. Add the dumplings. Strain and skim the cooking liquor and serve it in a heated jug. Fiery English mustard or horseradish cream and a dish of plainly boiled potatoes will complete the feast. Recipe by Shona Crawford Poole

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