Title: Boiled Beef and Carrots with Dumplings+
Categories: Beef Vegetable British Dumpling
Yield: 6 Servings

MEAT
3 1/2	lb	Corned beef brisket (lean) rolled and tied
18		Peeled white onions, about 1" in diameter (about 1 lb)
12	sm	Scraped carrots
DUMPLINGS
1	c	All-purpose flour
1/2	ts	Double acting baking powder
1/2	ts	Salt
1 1/2	oz	Fresh beef suet, finely chopped and thoroughly chilled (abou
1/3	c	Milk

Place the brisket in a 5 to 6 qt stovetop casserole, and add enough water to cover it by at least 1/2". Bring to a boil over high heat, meanwhile skimming off scum amd foam as they rise to the surface. Reduce the heat, partially cover the casserole, and simmer for 2 1/2 hours. Then add the onions and carrots, and cook partially covered for another 30 minutes, or until the vegetables are tender and the meat shows no resistance where pierced with a fork.

DUMPLINGS: Meanwhile preheat the oven to 250 degrees and make the dumpling mixture. Sift the flour, baking powder and salt into a large bowl. Add the suet and working quickly, rub the flour and fat together with your fingertips until they look like flakes of coarse meal. Pour the milk over the mixture, toss together lightly, and gather the dough into a ball. If the dough crumbles, add up to 2 more tb. of milk, a drop or two at time, until the particles adhere. with lightly floured hands, shape the dough into 1" balls.

With a slotted spoon, remove the meat and vegetables from the stock, and arrange them on a large heated platter. Cover and keep them warm in the oven. Drop the dumplings into the stock remaining in the casserole, sirring gently once or twice. Cook uncovered over moderate heat for 15 minutes, or until the dumplings rise to the surface. Transfer the dumplings to the platter of beef and vegetables, and serve at once, accompanied (if you like) by Pease Pudding (proceeding recipe.)

From: "The Cooking of the British Isles" of the Foods of the World Series of Time - Life Books

MM format courtesy of Mary Riemerman

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