Boiled Beef With Parsley Dumplings Recipe

Name: Boiled Beef With Parsley Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the boiled beef; 4lb corned beef brisket (or silverside of beef if you are in the UK); 3 bay leaves; a dozen whole black peppercorns; handful parsley stalks; 6 whole carrots, peeled; 1 large Spanish onion, peeled and cut into eighths; For the parsley dumplings; 1 cup all purpose flour; 2 teaspoons baking powder; 100g grated suet (or 1 stick of butter that is frozen); 3 tablespoons finely chopped fresh parsley; 1/2 teaspoon sea salt (Maldon preferably); 1 pinch freshly ground pepper; freshly ground nutmeg to taste (I used about 1/4 of a nutmeg); 100 milliliters cold water

Servings: persons

For the boiled beef
4lb corned beef brisket (or silverside of beef if you are in the UK)
3 bay leaves
a dozen whole black peppercorns
handful parsley stalks
6 whole carrots, peeled
1 large Spanish onion, peeled and cut into eighths
For the parsley dumplings
1 cup all purpose flour
2 teaspoons baking powder
100g grated suet (or 1 stick of butter that is frozen)
3 tablespoons finely chopped fresh parsley
1/2 teaspoon sea salt (Maldon preferably)
1 pinch freshly ground pepper
freshly ground nutmeg to taste (I used about 1/4 of a nutmeg)
100 milliliters cold water

1
Add the bay, peppercorns, parsley stalks into a pot. Add the brisket and cover with water to cover. Bring to the boil, cover and simmer for at least 3 hours.
2
Half an hour before the beef's time is up, make the dumpling mix. Put all the dry ingredients into a bowl. Add grated suet or a grated frozen stick of butter (through the large holes of the box grater). Add freshly chopped parsley. Slowly add the water and mix with your hands until the mixture comes together and a dough is formed. It should be stiff but not too sticky.
3
After the beef has simmered for 3 hours, ladle some stock out into a saucepan, to come up about 3 inches high. Divide the dumpling dough into six, form into balls and plop into the saucepan of beef stock. Very gently simmer for 30 minutes until they look like fluffy clouds. Remove with a slotted spoon, handling with care as they are extremely fragile!
4
After the dumplings have been simmering for 10 minutes, add the vegetables to your beef pot. 20 minutes later everything is ready to serve. Plate up a few slices of the beef with a carrot, a dumpling, some onion and a ladleful of the stock on each plate. Scatter over any leftover chopped parsley and served with mustard/creamed horseradish. Serves 6.

1329

kcal

Calories

Fat

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the boiled beef, 4lb corned beef brisket (or silverside of beef if you are in the UK), 3 bay leaves, a dozen whole black peppercorns, and more.

Yes, Boiled Beef With Parsley Dumplings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Boiled Beef With Parsley Dumplings

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