Silverside of Beef with Root Vegetables, Dumplings and Horseradish Dressing

Name: Silverside of Beef with Root Vegetables, Dumplings and Horseradish Dressing
Yield: Serves 6
Ingredients: cold water to cover the meat – about 4 pints/2.3 litres; 3 lb/1.35 kg rolled silverside; About half a turnip, peeled and sliced in neat strips; 6 potatoes, peeled and left whole – try and use potatoes of as near the same size as you can; 6 onions, skinned; 6 carrots, trimmed, peeled and left whole; Salt and freshly gound black pepper; Salt and freshly gound black pepper; 3 large parsnips, trimmed, peeled and each cut in half lengthwise; 6 leeks, washed and trimmed to the same length; Salt and freshly ground black pepper; 4 oz/112 g shredded suet; 8 oz/225 g self-raising flour; Salt and freshly ground black pepper; 1 tub of crème fraîche (7 fl oz/200 ml); Finely grated rind of 1 lemon; ½ pint/285 ml of the best horseradish sauce you can find

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

Silverside is a lean meat, unlike the much fattier brisket, which could be used for this dish instead of the silverside. But I prefer the silverside because of its leanness. The vegetable content of this dish is quite enough – there is no need to have any other vegetable accompaniment. The dressing is best made with creamy Moniack horseradish, far and away the best horseradish sauce to be bought.

Ingredients

Autumn

Ingredients

Method