beef
serves 6
about 1.75kg / 31/2lb joint of salted
silverside or topside
2 onions, quartered, or 5-8 small onions
8-10 cloves
2 bay leaves
1 cinammon stick ( 4in / 10cm )
2 tbsp brown sugar
4 large carrots, sliced thickly
1 turnip, quartered
1/2 swede, sliced thickly
1/2 celeriac, sliced thickly
1 large leek, sliced thickly
30g / 1oz / 2 tbsp butter or margarine
30g / 1oz / 4 tbsp plain ( all purpose ) flour
1/2 tsp dried mustard powder
salt & pepper
Dumplings
250g / 8oz / 2 cups self raising flour
1/2 tsp dried sage
90g / 3oz / generous 1/2 cup shredded suet
about 150ml / 1/4 pint water
Put the beef in a large saucepan, add the onions, cloves, bay leaves,
cinnamon,
& sugar, and sufficient water to cover the meat.
Bring slowly to the boil, remove any scum from the surface, cover &
simmer
gently for 1 hour.
Add the carrots, turnip, swede, celeriac, leek, cover & simmer for a
further
11/2 hours or until the beef is
tender.
Meanwhile, make the dumplings.
Sift the flour into a bowl, season well and mix in the herbs & suet.
Add sufficient water to mix to a softish dough.
Divide the dough into 8 pieces, roughly shape into balls and place
on top of the beef & vegetables.
Replace the lid and simmer for 15 to 20 minutes, until the dumplings are
well puffed up and cooked.
Remove the dumplings, then place the beef & vegetables in a
serving dish.
Measure 300ml / 1/2 pint / of the cooking fluid into
a saucepan.
Blend the butter or margarine with the flour, the gradually whisk into the
pan.
Bring to the boil, and simmer until thickened.
Stir in the mustard, adjust the seasoning, and serve with the
beef.