Traditional corned beef with vegetables and dumplings

Name: Traditional corned beef with vegetables and dumplings
Prep time: 20 min
Cook time: 4 h 30 min
Total time: 7 h 50 min
Yield: Serves 6
Ingredients: 6 x 5 cm (2 inch) pieces of marrowbone; 1 kg (2 lb) piece of corned beef (salt beef); 2 teaspoons chopped fresh parsley; 225 g (7¼ oz) self-raising flour; 50 g (1¾ oz) suet, coarsely grated; ½ onion; 6 peppercorns; bouquet garni; 4 large carrots, quartered; 115 ml (3¾ fl oz) cold water; 2 turnips, quartered; pinch of salt; 6 onions, quartered

Preparation info

Serves
6

Difficulty
Easy
Ready in
8 hr

Appears in

Casseroles

By Le Cordon Bleu

Published 1999

About

Delicious pink corned beef served with onions, carrots, turnips and light dumplings cooked in a well-flavoured beef stock. The marrow may be extracted from the bone with a teaspoon and is particularly good sprinkled with a little salt.

Ingredients

1 kg (2 lb) piece of corned beef (salt beef)
6 x 5 cm (2

Main course

Method

Soak the beef in cold water for at least 3 hours, remove and rinse.
Place the marrowbones and beef in a large pan, cover with water and bring to the boil slowly, skimming off the foam as necessary.
Reduce the heat to a simmer. Add the bouquet garni, peppercorns and the ½ onion. Partially cover the pan and simmer for 3 hours. Check regularly and skim off