Ingredients

• 55g/2oz fresh suet
• finely chopped
• or 85g/3oz shredded suet
• 175g/6oz plain flour
• plus extra for dusting
• 1 tsp salt
• ½ tsp baking powder
• 1 tsp horseradish sauce (optional)
• 1 handful fresh parsley
• chopped (optional)
• dash milk or water
• 2kg/4½lb beef brisket
• 3 onions
• thickly sliced
• 3 carrots
• thickly sliced
• 1 celery stick
• cut into 2cm/1in pieces
• 350g/12oz potatoes
• cut into chunks
• 1 bay leaf
• 6 sprigs fresh parsley
• water or beef stock
• to cover the meat

Directions

• 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.