600g beef brisket
For the braising stock:
1 carrot, peeled and roughly chopped
1 celery stick, roughly chopped onion, roughly sliced
2 garlic cloves, roughly chopped
1 bay leaf
5 whole peppercorns
3 sprigs thyme
2 litres water
For the finished broth:
1 carrot, peeled and cut into 1cm dice
1 parsnip, peeled and cut into 1cm dice
Swede, peeled and cut into 1cm dice
Turnip, peeled and cut into 1cm dice
1 small bunch flat leaf parsley, roughly chopped
1 small bunch chives, roughly chopped
Ground black pepper
For the horseradish dumplings:
1 teaspoon horseradish, grated and finely chopped
1 teaspoon thyme, grated and finely chopped
150g suet, refrigerated
150g self-raising flour
Ground black pepper
Preheat the oven to 180C. Add the brisket and all the braising stock ingredients to a large saucepan or stock pan. Ensure there is enough water to cover the brisket. Bring to the boil and then reduce to a gentle simmer. As the liquid reduces, add water to cover the meat again. Simmer for 3 hours, until the meat is tender and falling apart when pierced with a knife.
While the brisket is braising, make the dumplings. Add the flour to a mixing bowl. Using a cheese grater, grate the suet onto the flour and add the horseradish, thyme and a pinch of salt and pepper. Using your fingertips, mix the suet and flour until it goes crumbly, then add a drop of water until the mixture binds into a ball. Shape into golf ball sized balls and refrigerate.
Once the brisket is tender, remove from the pan onto a tray and keep it warm. Strain the braising liquor through a fine sieve. Melt the butter in a large saucepan over a medium heat and gently fry the root vegetables for the finished broth for 1-2 minutes, stirring regularly. Add the strained braising liquid to the root vegetables and adjust the heat so the broth simmers gently.
Simmer for 20 minutes, or until the vegetables are tender. Add the dumplings to the broth and place in the oven uncovered. After15-20 minutes the dumplings will be cooked and golden brown on top. Carve the brisket into slices and add to warmed serving bowls. Ladle the broth and dumplings over the sliced brisket and sprinkle with the chopped parsley and chives.
A boneless joint from the shoulder, off the breast. Slow roast or pot-roast it. This product is available two sizes.