Cooking time: overnight soaking, then 1 3/4 - 2 hours
ingredients
serves 6 - 8
3 pound silverside (sirloin tip roast) or brisket of beef, soaked overnight if salted
1 tablespoon soft brown sugar
2/3 cup dry cider
1 small onion
4 cloves
4 black peppercorns
2 bay leaves
2 pound carrots, halved or quartered
FOR THE DUMPLINGS
1 cup self rising flour
1 cup fresh breadcrumbs
75 g (3 oz) shredded suet (lard)
salt freshly ground black pepper
1 teaspoon dried thyme
1 large egg
4 tablespoons All purpose flour
method
1. Drain the beef and pat dry with absorbent paper. Rub the sugar into the meat. Put the meat in a saucepan that fits it neatly and add the cider and just enough water to cover completely.
2. Bring to the boil. Add the onion stuck with the cloves, the peppercorns and bay leaves. Skim off any scum, cover and simmer for 1 1/4 - 1 1/2 hours.
3. Meanwhile, make the dumplings. Sift the self rising flour into a bowl. Stir in the breadcrumbs, suet (lard), seasoning and thyme. Bind with the egg.
4. Shape into 12 balls, then coat in All purpose flour.
5. Remove the meat from the pan and place in another saucepan.
6. Ladle over some of the cooking liquid and keep warm.
7. Bring the rest of the cooking liquid to the boil.
8. Add the dumplings and carrots and cover the pan. Simmer for 10 minutes.
9. Drain the meat and place on a warmed serving dish. Drain the dumplings and carrots and arrange around the meat.
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