Simmered Salt Silverside and Tongue with Watercress Dumplings

by Rose Prince

Serves 6-8

"Some traditional butchers keep a brine tub on the go but if you order a week in advance, most will be able to provide the cured beef needed for this recipe. Rolled boned brisket is a good alternative to the leaner silverside, but make sure the butcher cuts away any tough gristle. The first time I used brisket, no one could get their teeth through it no matter how long it simmered. Black legged hens can be bought from specialist butchers. Most are French but try to find a British supplier."

Ingredients:

2kg/4lb brined piece of silverside
2 carrots, peeled but left whole
2 onions, peeled and quartered
2 celery sticks, sliced
1 bay leaf
8 black peppercorns
2 juniper berries
1 litre/1 3/4 pints good beef stock
1 large black legged hen, or 2 small, trussed with string
Worcestershire sauce
chopped parsley, to garnish

For the watercress dumplings:
180g/6oz self-raising flour
90g/3oz grated beef suet, dried or fresh
a pinch of salt
leaves from 2 bunches of watercress, finely chopped

Method:

Put the silverside in a large pan, cover with cold water and leave to soak for a few hours. Drain well, then return to the pan, add the vegetables, bay leaf, peppercorns and juniper berries and cover completely with fresh water. Bring to the boil, skim away any foam that rises to the surface and simmer for 2 hours. Add the chicken and  cook for a further 1 hour. Lift out the beef and chicken. Cut away any string and place on a large warmed serving dish and cover with 2 sheets of foil to keep the meat warm.

 

Mix all the dumpling ingredients together and bind to a soft dough with a little cold water. With floured hands, form into walnut-sized balls and place on a floured board. Bring the meat pan back to the boil, add the dumplings and simmer them in the liquor for 10 minutes. Meanwhile, heat the beef stock to boiling point and add a splash or two of Worcestershire sauce for flavour.

 

Lift out the dumplings and arrange them around the meat. Pour over a little of the stock, leaving the rest in a jug for the table. Throw some chopped parsley over the meat and bring to the table, hopefully to gasps of admiration. Carve at the table, size permitting.