Boiled Beef with Carrots and Dumplings

Name: Boiled Beef with Carrots and Dumplings
Yield: Yield: 6
Cuisine: United Kingdom
Ingredients: Several sprigs of parsley and thyme, plus 3 bay leaves tied in a bundle with celery stalk or leek leaves; Serve with: horseradish, mustard sauce, pickled walnuts or chutney; 4 stalks celery, chopped; 6 medium onions, peeled; 6 medium carrots, peeled; 6 leeks, cleaned and cut into thick chunks; 2.5 kg (5 lb 8 oz) brisket or silverside; Sea salt and pepper; 225 g (8 oz) self-raising flour; Water to cover; Water to mix

Preparation info

Yield:
6

Difficulty
Medium

Appears in

Classic Scots Cookery

By Catherine Brown

Published 2003

About

Cook’s Tip: A favourite variety of zesty sauces, such as horseradish or mustard, or pickled walnuts or chutney, will liven up boiled meat and vegetables.

Ingredients

2.5 kg (5 lb 8 oz) brisket or silverside
Water to cover

Europe
United Kingdom
Main course

Method

Boiling Meat

Put the beef into a large pot and cover with cold water. Bring to the boil and skim. Add herbs, salt and pepper and continue to simmer for about one and a half to two hours or until the meat is just tender. After the meat has been cooking for about one and a half hours, add the celery, onions and carrots. About 10 minutes before it is ready add the leeks. If the beef take