Ireland Treasure Blog: Irish Recipe: "Corned beef with dumplings and cabbage"

Once the traditional favourite for Easter, corned beef now tends to be associated with St. Patrick’s Day. If lightly cured, the meat may need to be soaked before cooking, but check with the butcher when buying; if in doubt, soak in cold water overnight.

Ingredients (for 6 Servers)

1.3kg/3lb corned silverside or brisket

1 onion

4 cloves

2 bay leaves

8-10 whole black peppercorns

1 small cabbage

Ingredients for the dumplings

1 small onion, finely chopped

Small bunch of parsley, chopped

115g/4oz/1 cup self-raising (self-rising) flour

50g/2oz shredded beef suet (chilled, grated shortening) or similar

Salt and ground black pepper

Preparation

Soak the meat in cold water, if necessary, for several hours or overnight. When ready to cook, drain the meat and put it onto a large heavy pan or flameproof casserole. Cover with fresh cold water.

Stick the cloves into the onion and add it to the pan with the bay leaves and peppercorns. Bring slowly to the boil, cover and simmer for 2 hours, or until the meat is tender.

Meanwhile, make the dumplings: mix the onion and parsley with the flour, suet and seasoning, and then add just enough water to make soft, but not too sticky, dough. Dust your hands with a little flour and shape the dough into 12 small dumplings.

When the meat is cooked, remove it from the pan and keep warm. Bring the cooking liquid to a brisk boil, put in the dumplings and bring back to the boil. Cover tightly and cook the dumplings briskly for 15 minutes.

Meanwhile, slice the cabbage leaves finely and cook lightly in a little of the beef stock (keep the remaining stock for making soup). Serve the beef sliced with the dumplings and shredded cabbage. Boiled potatoes and parsley sauce are traditional accompaniments.