Boiled Beef With Dumplings
|Salted silverside||4 Pound (2 kilogram 1 piece)|
|Onion||1 , stuck with 2 cloves|
|Carrots||6 , quartered|
|Turnips||2 Small, quartered|
|Flour||8 Ounce (225 gram)|
|Baking powder||1 Teaspoon|
|Suet||4 Ounce, shredded (125 gram)|
|Water||1⁄2 Cup (8 tbs) (adjust quantity as needed)|
Put the meat into a large saucepan and cover with cold water.
Bring slowly to the boil, skimming the surface several times.
Add the bouquet garni, peppercorns and onion.
Half cover and simmer for 1 1/4 hours.
Remove the bouquet garni and onion and skim again.
Add the onions, carrots and turnips and simmer for about 20 minutes or until the vegetables are tender.
Meanwhile prepare the dumplings.
Sift the flour, baking powder and salt into a bowl.
Add the suet and enough water to make a light dough.
Divide into small pieces and roll into balls.
Drop into the boiling stock about 15 minutes before the end of the cooking time.
Serve the meat on a large dish surrounded with the vegetables and dumplings.