Oven Beef and Baked Herb Dumplings

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 3 lb salt brisket
  • ½ lb carrots
  • ½ lb onions
  • 4 celery sticks
  • 2 bay leaves
  • 6 peppercorns
  • 6 oz. plain flour
  • teaspoons baking powder
  • 1 level teaspoon salt
  • 1 level teaspoon mixed herbs
  • 3 oz shredded suet


    Soak the meat in cold water overnight, and drain. Line the inside of a roasting tin with foil and put the joint in the centre. Cut onions, carrots and celery in large pieces, put round the joint, add bay leaves and peppercorns, and pour quarter of a pint water over the meat. Cover the tin with a second piece of foil, tucking the edges well under the tin. Cook in the centre of the oven, 400°F, 200°C, gas mark 6 for one hour and fifty minutes.

    Make the dumplings by sifting flour, baking powder and salt into a bowl with herbs and suet, mixing to a fairly stiff dough with cold water and dividing into eight pieces. Form each piece into a ball. At the end of cooking time, take foil off the meat, put the dumplings on vegetables round the joint and re-cover with foil. Continue baking for forty minutes until dumplings are well risen and cooked.