Boiled Beef & Carrots
Serve this old favourite with vegetables and herby dumplings for a substantial one-pot meal.
Preparation time: 15 minutes
Cooking time: 2 ¾ hours
about 1.75 kg/3 ½ lb joint of salted silverside or topside
2 onions, quartered, or 5-8 small onions
2 bay leaves
1 cinnamon stick
2 tbsp brown sugar
4 large carrots, sliced thickly
1 turnip, quartered
½ swede, sliced thickly
1 large leek, sliced thickly
25 g/1 oz/2 tbsp butter or margarine
25 g/1 oz/4 tbsp plain (all-purpose) flour
½ tsp dried mustard powder
salt and pepper
225 g/8 oz/2 cups self-raising flour
½ tsp dried sage
90 g/3 oil/ ½ cup shredded vegetable suet
about 150 m/ ¼ pint/ 2/3 cup water
Put the beef in a large saucepan, add the onions, cloves, bay leaves, cinnamon and sugar and sufficient water to cover the meat. Bring slowly to the boil, remove any scum from the surface, cover and simmer gently for 1 hour.
Add the carrots, turnip, swede and leeks, cover and simmer for a further 1 ¼ hours until the beef is tender.
Meanwhile, make the dumplings. Sift the flour into a bowl, season well and mix in the herbs and 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 and vegetables. Replace the lid and simmer for 15-20 minutes.
Place the beef, vegetables and dumplings in a serving dish. Measure 300 ml/ ½ pint/1 ¼ cups of the cooking liquid into a pan. Blend the margarine with the flour then 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.