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Boiled Beef and Carrots with Herb Dumplings

ingredients

1.8 kg (4 lb) piece of fresh brisket or silverside (beefcut from the rump)
30 ml (2 level tsps} salt per 1 lb (450 g) meat
bouquet garni
3 - 4 onions, skinned and left whole
4 - 6 small carrots, pared and left whole or slice
2- 3 leeks, or 1- 2 sticks of celery, cleaned and cut in 5-cm (2 inch) lengths
1 small turnip, pared and quartered

method

1. Calculate the cooking time; for meat up to 1.4 kg (3 lb) allow 30 minutes per 450 g (1 lb) and for meat greater than 1.4 kg (3 lb) allow 45 minutes per 450 g (1 lb). (ie. 3 hours for a 1.8 kg / 4 lb piece, at 45 minutes per lb).

2. Put it in a large pan with the salt and enough water to cover, bring slowly to the boil, skim off any scum that rises, add the bouquet garni, cover with a lid, reduce the heat and leave to simmer for three-quarters of an hour before the cooking is complete, add the vegetables and continue cooking.

3. To make the dumplings, combine all the ingredients and bind with water to give an elastic dough, divide into 10-12 small pieces and roll into balls.

4. Add to the pan about 1/4 hour before cooking is complete, cover and simmer for 15-20 minutes, or until the dumplings swell and rise to the top of the pan. If the pan is rather full, pour off some of the cooking liquid into a separate pan, bring this to the boil, drop in the dumplings and cook as above.

5. Remove the bouquet garni and serve the meat hot, surrounded by the vegetables and dumplings.

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