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cornedBeefBrisket - Beef + Carrots w/Dumplings

Source of Recipe

wwr newsletter, when it was free
Goes great with the Pease Pudding recipe listed in vegetables catagory.

corned beef brisket - Beef + Carrots w/Dumplings

1 corned beef brisket, about 3 lbs (1.35 Kg), rinsed
1 pound 450 g) small white onions, peeled
1 pound 450 g) small carrots, peeled if desired
1 cup (250 ml) all-purpose flour
1/2 tsp (2 ml) baking powder
1 tsp (5 ml) salt
3 Tablespoons 45 ml) beef suet (traditional) or butter, cut into
small pieces
1/3 cup (80 ml) milk

Place the brisket in a large pot and add enough water
to cover by about 1 inch (2 cm).
Bring to a boil over high heat, skimming the foam as
it rises to the surface.
Reduce the heat and simmer partially covered for 2 1/2
hours.
Add the onions and carrots and simmer partially covered
until the vegetables are tender, about 30 minutes.

Meanwhile, sift the flour, baking powder, and salt into
a mixing bowl.
Add the suet and work it with the tines of a fork until
the mixture resembles coarse meal.
Add the milk and stir just enough to form the dough into
a ball, adding a few additional drops of milk if necessary
to make the dough hold together.
Roll the dough into 1 inch (2 cm) balls with floured hands.
Transfer the beef and vegetables to a serving platter
with a slotted spoon and keep warm in a warm oven.
Drop the dumplings into the cooking liquid and simmer
uncovered over moderate heat until the dumplings rise to
the surface, about 15 minutes.
Transfer the dumplings to the serving platter and serve
immediately.
Serve with pease pudding.
Serves 6 to 8.