1.5 kg salted silverside of beef
1 onion studded with a bayleaf and clove
1 bouquet garni
300 g button onions
400 g carrots (barrel-shaped)
300 g turnips (barrel-shaped)
500 g suet pastry
1 onion studded with a bayleaf and clove
1 bouquet garni
300 g button onions
400 g carrots (barrel-shaped)
300 g turnips (barrel-shaped)
500 g suet pastry
method
1. Soak the salt beef in cold water for 2 - 3 hours.
2. Place in a deep pan and cover with fresh cold water, bring to the boil and skim thoroughly.
3. Add the studded onion and bouquet garni and simmer gently for a total time of 2 hours, adding the vegetables according to the time they take to cook first the button onions, followed by the carrots and then the turnips.
4. When cooked, transfer the meat to one saucepan and the vegetables to another, moistening with a little of the cooking liquid. Discard the bouquet garni and studded onion.
5. Divide the suet pastry into 20 pieces and mould into round balls. Place into the cooking liquor and simmer gently for 20 minutes.
6. Carve the meat into slices 3 - 4 mm thick across the grain at an angle of 45°.
7. Neatly arrange on a dish and garnish with the vegetables and dumplings. Moisten with some of the strained cooking liquid.
Note
To test if cooked, pierce the meat with a trussing needle or skewer. If it penetrates without having to use pressure, the meat is cooked.
2. Place in a deep pan and cover with fresh cold water, bring to the boil and skim thoroughly.
3. Add the studded onion and bouquet garni and simmer gently for a total time of 2 hours, adding the vegetables according to the time they take to cook first the button onions, followed by the carrots and then the turnips.
4. When cooked, transfer the meat to one saucepan and the vegetables to another, moistening with a little of the cooking liquid. Discard the bouquet garni and studded onion.
5. Divide the suet pastry into 20 pieces and mould into round balls. Place into the cooking liquor and simmer gently for 20 minutes.
6. Carve the meat into slices 3 - 4 mm thick across the grain at an angle of 45°.
7. Neatly arrange on a dish and garnish with the vegetables and dumplings. Moisten with some of the strained cooking liquid.
Note
To test if cooked, pierce the meat with a trussing needle or skewer. If it penetrates without having to use pressure, the meat is cooked.
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
