Boiled Beef and Carrots

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Preparation info

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 4 lb/2 kg salt beef (brisket or silverside)
  • 1 bay leaf
  • Sprig of parsley
  • Sprig of thyme
  • 10 peppercorns
  • 4 onions
  • 12 carrots

For Dumplings:

  • 4 oz/100 g self-raising flour
  • 2 oz/50 g shredded suet


Soak the meat for 4 hours in cold water and drain well. Put into a large pan with enough cold water to cover. Add the herbs and peppercorns and bring to the boil. Skim, then cover and simmer for 1½ hours. Add the whole onions and the carrots cut in pieces and cook for 15 minutes. Make the dumplings by mixing the flour and suet and mixing to a firm paste with a little water. Roll with the hands into 8 balls and drop into the hot cooking liquid. Cover and continue cooking for 30 minutes. Put the meat on a serving dish, surround with vegetables and dumplings and serve some of the cooking liquid as gravy.

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