Oven Beef and Baked Herb Dumplings

• 3 lb salt brisket
• ½ lb carrots
• ½ lb

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, 2