Norfolk Boiled Beef and Dumplings

Name: Norfolk Boiled Beef and Dumplings
Yield: Serves 8
Cuisine: United Kingdom
Ingredients: ¾ cup (90 g) shredded suet; 4 lb (2 kg) fresh or slightly salted silverside of beef (the butcher will generally salt it for you if asked a few days before you need it. If fresh beef is used the recipe requires 2 teaspoons of salt); 2 cups (240 g) self-raising flour; 1½ lb (¾ kg) turnips, peeled and cubed, if liked; 6 celery sticks, cut in 1 inch (2.5 cm) lengths; Parsley, sage and thyme tied in a bunch; 12 black peppercorns; ⅝ cup (1.5 dl) milk and water, mixed; 1 teaspoon salt; 1½ lb (¾ kg) carrots, scraped and sliced

Preparation info

Serves
8

Difficulty
Medium

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

This dish dates back to the Middle Ages, when it would have been known as a “Running Pottage” as the plentiful broth was clear and unthickened. Dumplings were always cooked in the broth and served with the meat and vegetables. Potatoes were boiled and served separately to prevent them making the broth cloudy.

Ingredients

4 lb (2 kg) fresh or slightly salted silverside of beef (the butcher will generally salt it for you if asked a few days before you need it. If fresh be

Method

Put the vegetables in a very large saucepan or fish kettle and cover with water. Add the peppercorns, salt (if fresh beef is used) and the bunch of herbs. Bring to the boil and then put in the beef—the water should cover the meat. Cover the pan and allow to simmer gently for 1½ hours.

Meanwhile, make the dumplings. Mix the flour, suet and salt in a bowl and stir in the liquid gradually.