1kg piece of salt silverside or brisket
- 1 large onion
- 10 small onions
- 10 small carrots
- 4 sticks of celery
- 8 whole cloves
- Bunch of fresh parsley
For the dumplings:
- 110g (4oz) self-raising flour
- 50g (2oz) suet
- Salt and pepper
Q Ask your butcher how long the meat has been in brine and whether it requires any soaking in cold water. Peel the onions and carrots and stud the large onion with the cloves. Put the beef in a large saucepan together with the studded onion and parsley. Pour enough cold water to just cover the meat. Simmer gently for about 1 hour.
Now add the remaining vegetables and return to a simmer for another hour or until the vegetables are tender and the meat is exceptionally tender. Meanwhile make the dumplings. Mix together all the ingredients and then add enough cold water to make a stiff dough. Form into small dumplings about the size of a walnut. Lift the beef and vegetables out of the pot and arrange on a heated serving dish.
Discard the studded onion and parsley. Cover with foil and keep warm in a very low oven. Bring the beef cooking liquor to a gentle rolling boil and add the dumplings, cook for about 10-15 minutes. To serve the beef, cut into thin slices and surround with the dumplings and vegetables.
Spoon over a little of the liquor and pour the remainder in a jug. Don’t forget the horseradish sauce!