Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Norfolk Salt Beef and Dumplings




Source of Recipe


the web


Recipe Introduction


In Norfolk and Suffolk, during hard times, dumplings were a staple, served on their own with just a bit of gravy. They are an excellent accompaniment to Norfolk salt beef.




List of Ingredients




Maldon sea salt - 450 g (1 lb) (or other coarse sea salt if Maldon is not available)
Brown sugar - 225 g (8 oz)
Saltpetre - 50g (2 oz)
Water - 3.6 litres (6 pints)
Silverside of beef - 1.3-1.8 kg (3-4 lb)
Carrots - 4, sliced
Onions - 2, chopped
Bay leaves - 2
Black peppercorns - 12
Bouquet garni
Norfolk Dumplings



Recipe



In a very clean, large pot or plastic tub, mix the brine ingredients (salt, sugar, saltpetre and water). Place the meat in the brine and keep submerged with a clean plate. Cover the tub and leave in a cool place for 5-7 days, turning periodically.

To cook, place the salt beef in a large saucepan, together with the carrots, onions, bay leaves, peppercorns and bouquet garni. Cover with the water and bring to the boil. Skim and leave to simmer for 2½-3 hours, or until tender.

Serve with the Norfolk dumplings and English mustard.

Serves 4.

Plain flour - 900g (2 lb)
Salt - pinch
Milk - 600 ml (1 pint)
Butter - 50g (2 oz)
Sugar - 2 tsp
Dried yeast - 25 g (1 oz)

METHOD

Sieve the flour and salt into a large mixing bowl.

Gently heat the milk and butter until the latter has melted.

Add the sugar to the milk and butter and allow to cool until lukewarm, then sprinkle on the dried yeast. Set aside for 15 minutes until frothy.

Pour this mixture into the flour and mix to a firm dough.

Turn out onto a floured board and knead until smooth and elastic. Return to the bowl, cover with a damp cloth and set aside in a warm place until the dough has doubled in size.

Knead again and form into small balls. Leave to rise in a warm place for a further 15 minutes.

To cook, drop the balls into a large pan of fast-boiling water making sure there is sufficient room in the pot. Cover and boil for 10-15 minutes, until the dumplings rise to the surface. Strain and serve.