Boiled Beef With Parsley Dumplings

• For the boiled beef
• 4lb corned beef brisket (or silverside of beef if you are in the UK)
• 3 bay leaves
• a dozen whole black peppercorns
• handful parsley stalks
• 6 whole carrots, peeled
• 1 large Spanish onion, peeled and cut into eighths
• For the parsley dumplings
• 1 cup all purpose flour
• 2 teaspoons baking powder
• 100g grated suet (or 1 stick of butter that is frozen)
• 3 tablespoons finely chopped fresh parsley
• 1/2 teaspoon sea salt (Maldon preferably)
• 1 pinch freshly ground pepper
• freshly ground nutmeg to taste (I used about 1/4 of a nutmeg)
• 100 milliliters cold water

1. Add the bay, peppercorns, parsley stalks into a pot. Add the brisket and cover with water to cover. Bring to the boil, cover and simmer for at least 3 hours.
2. Half an hour before the beef's time is up, make the dumpling mix. Put all the dry ingredients into a bowl. Add grated suet or a grated frozen stick of butter (through the large holes of the box grater). Add freshly chopped parsley. Slowly add the water and mix with your hands until the mixture comes together and a dough is formed. It should be stiff but not too sticky.
3. After the beef has simmered for 3 hours, ladle some stock out into a saucepan, to come up about 3 inches high. Divide the dumpling dough into six, form into balls and plop into the saucepan of beef stock. Very gently simmer for 30 minutes until they look like fluffy clouds. Remove with a slotted spoon, handling with care as they are extremely fragile!
4. After the dumplings have been simmering for 10 minutes, add the vegetables to your beef pot. 20 minutes later everything is ready to serve. Plate up a few slices of the beef with a carrot, a dumpling, some onion and a ladleful of the stock on each plate. Scatter over any leftover chopped parsley and served with mustard/creamed horseradish. Serves 6.

beef, beef brisket, bay leaves, black peppercorns, handful parsley, carrots, onion, parsley, flour, baking powder, suet, fresh parsley, salt, freshly ground pepper, freshly ground nutmeg, water

Taken from food52.com/recipes/10999-boiled-beef-with-parsley-dumplings (may not work)