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What You Need:
(To Serve: 6)
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MEAT
A 3- to 3½-pound lean corned beef brisket, rolled and tied
18 peeled white onions, about 1 inch in diameter (about 1 pound)
12 small scraped carrots
DUMPLINGS
1 cup all-purpose flour
½ teaspoon double-acting baking powder
½ teaspoon salt
1½ ounces fresh beef suet, finely chopped and thoroughly chilled (about 3 tablespoons)
1/3 cup milk
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Translate this recipe:
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| How To Cook: |
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MEAT:
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1. Place the brisket in a 5- to 6-quart casserole, and add enough water to cover it by at least ½ inch.
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2. Bring to a boil over high heat, meanwhile skimming off the scum and foam as they rise to the surface.
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3. Reduce the heat, partially cover the casserole, and simmer for 2½ hours.
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4. 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 when pierced with a fork.
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DUMPLINGS:
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1. Meanwhile, preheat the oven to 250° 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.
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2. 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 tablespoons of milk, a drop or two at a time, until the particles adhere. With lightly floured hands, shape the dough into 1-inch balls.
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3. 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.
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4. Drop the dumplings into the stock remaining in the casserole, stirring gently once or twice. Cook uncovered over moderate heat for 15 minutes, or until the dumplings rise to the surface.
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5. Transfer the dumplings to the platter of beef and vegetables, and serve at once, accompanied if you like by "Pease pudding".
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