Preparation time
less than 30 mins
Cooking time
1 to 2 hours
Serves
Serves 4
Recommended by
12 people
For the dumplings, mix the suet, flour, salt and baking powder together in a bowl and stir in the horseradish and parsley, if using. Gradually add milk or water to the mixture, mixing well to form a soft dough. With floured hands, roll small pieces of the dough into dumpling-sized balls. Set aside.
For the stew, place the beef brisket into a large saucepan and scatter around the onions, carrots, celery, potatoes, bay leaf and parsley. Add enough water or beef stock to cover, then bring to the boil.
Cover with a lid, reduce the heat to its lowest and simmer for at least 1-2 hours, or until the meat is tender. Add the dumplings to the stew 20 minutes before the stew is finished cooking. Cover with a lid and do not lift again until the end of the cooking time, or until the dumplings are cooked through.
To serve, spoon the stew and dumplings into bowls.
By Rick Stein
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