BOILED BEEF & CARROTS WITH PARSLEY DUMPLINGS
Gordon Ramsay revives a British stalwart, boiled beef and dumplings, with a few modern twists
Provided by Gordon Ramsay
Categories Dinner, Supper
Time 2h45m
Number Of Ingredients 23
Steps:
- Cut the beef into three or four chunky pieces, put in a large pan and just cover with cold water. Bring it quickly to the boil, then reduce to a simmer and, using a ladle, skim off any scum on the top. As you are doing this, you will also be removing some of the water. Pour in the stock, return it to the boil, then turn to a simmer.
- Meanwhile, roughly chop the vegetables and add them to the pan with the sprigs of thyme and bay leaves. Season lightly.
- Take a large square of muslin (or use a clean J-cloth), lay the spices in the middle and then tie up with kitchen string, like a money bag. Drop the bag into the pan and tie the bag to the handle. Simmer the beef (don't let it boil) for about 2 hrs, until the meat feels tender when pierced with a sharp knife. If the stock reduces down too much, top it up with more water so the meat remains submerged.
- While the beef is cooking, peel celeriac and cut into small sticks about 1cm thick. Halve turnips. Trim tops off the other vegetables, but don't peel - there's no need. Bring a pan of lightly salted water to the boil and blanch vegetables for about 3 mins. Have ready a large bowl of ice-cold water and when the vegetables are just tender, drain them and tip immediately into the water. Leave for 2-3 mins, drain again and set aside. Also, while the beef is cooking, mix together the flour, suet, salt, a grinding of pepper and the parsley for the dumplings.
- When the beef is cooked, remove the pan from the heat, then strain off and reserve the stock for cooking the dumplings and reheating the baby vegetables (you won't use it all). Discard the vegetables and tip the beef into a baking dish. Cover loosely with foil to keep warm.
- Mix just enough cold water (about 200ml) into the flour and suet mix to make a soft dough. If the dough is too wet, it will be difficult to shape. Roll gently into 10-12 balls. Bring a shallow pan of water to the boil and add a couple of ladles of the stock plus the olive oil, the star anise, peppercorns and thyme sprigs. Using a slotted spoon, lower in the dumplings. Cover and simmer for about 12-15 mins, until risen and fluffy. Remove the dumplings with a slotted spoon.
- Spoon about three ladles of stock into another pan, bring to a simmer and reheat the veg briefly. Remove with a slotted spoon. Strain the stock from the veg for serving.
- Cut each beef chunk into slices and season lightly. Arrange in warmed serving dishes with the baby vegetables, celeriac and dumplings. Pour some stock over and serve.
BOILED BEEF AND CARROTS
This is a simple, very old fashioned but tasty recipe. Sometimes dumplings are added whilst the beef is cooking. To make dumplings, mix 100g (3.5oz) self raising flour with 50g(2oz) beef or vegetable suet and a pinch of salt. Bring together with sufficient cold water to make a soft dough. Divide into 8 and drop into the saucepan of beef 20 minutes before the end of cooking; cook with the lid on until the dumplings swell and cook through.
Yield Serves: 5 people
Number Of Ingredients 8
Steps:
- Method Wash and pat dry the beef, then place in a deep saucepan or flameproof casserole dish. Add the remaining ingredients. Pour over sufficient water to just cover and bring slowly to the boil. Cover and simmer gently for about 3 hours until tender. To serve, drain the meat and vegetables and place on a warm serving platter. Remove the string before slicing. The cooking juices can be served as they are or boiled rapidly to reduce by about one third before serving with the meat - discard the bay leaves and cloves before serving.
ENGLISH BOILED BEEF AND CARROTS
This is a recipe for a slow-simmered beef brisket. I believe brisket may come salted in England and therefore would need to be soaked in water several hours or overnight. In the US, brisket is sold fresh and needs no soaking. But you will need to add salt! Serve with peas and mashed potatoes or dumplings.
Provided by threeovens
Categories Stew
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Tie meat with kitchen string to form a "neat joint." (optional).
- Place brisket in a large saucepan or Dutch oven; barely cover with water and bring to a boil.
- Prepare a bouquet garni with the parsley, thyme, and bay leaves (tie together with kitchen string, wrap in cheesecloth, or just drop in if that doesn't bother you); stud each onion quarter with a clove.
- Place bouquet garni in pot with peppercorns, studded onions, turnip, celery, and leek; cover and simmer for 2 hours.
- Add carrots and simmer until carrots are tender, about 30 to 40 minutes.
- Transfer beef to a serving platter, season with salt if needed, surround with carrots, and keep warm.
- Skim fat from surface of cooking liquid, then strain into a gravy boat and serve alongside beef and carrots.
Nutrition Facts : Calories 558.6, Fat 45.3, SaturatedFat 18.2, Cholesterol 124.2, Sodium 147.6, Carbohydrate 6.5, Fiber 1.3, Sugar 3, Protein 29.5
TRADITIONAL BOILED DINNER
Corned beef is a real treat in our family and we love the savory flavor the vegetables pick up from simmering in the pickling spices. -Joy Strasser, Mukwonago, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place the brisket and contents of spice packet in a Dutch oven. Add the peppercorns, bay leaves and enough water to cover; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is almost tender. , Add potatoes, carrots and onion; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage, cover and simmer for 15-20 minutes or until tender. Discard bay leaves and peppercorns. Thinly slice meat; serve with vegetables and horseradish or mustard if desired.
Nutrition Facts : Calories 558 calories, Fat 34g fat (11g saturated fat), Cholesterol 122mg cholesterol, Sodium 2797mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 37g protein.
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