Subj : St. Fergus 12
To   : All
From : Dave Drum
Date : Mon Mar 29 2021 22:26:54

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fergus Henderson's Boiled Beef & Dumplings
 Categories: Beef, Vegetables, Breads
      Yield: 8 Servings

  2 1/2 kg Beef brisket or silverside;
           - unrolled
    1/2 bn (ea) flat-leaf parsley &
           - thyme, tied together in a
           - bundle with kitchen string
      3    Celery ribs; chopped
      2    Fresh bay leaves
     10    Whole black peppercorns
      6    (ea) onions; carrots, leeks;
           - rinsed well

MMMMM---------------------------BRINE--------------------------------
    600 g  Sea salt
    400 g  Caster sugar
     12    (ea) juniper berries, cloves
           - whole black peppercorns
      3    Fresh bay leaves

MMMMM-----------------------SUET DUMPLINGS----------------------------
    225 g  Self-raising flour
    100 g  Suet
      1 lg Egg; beaten

MMMMM--------------------------TO SERVE-------------------------------
           Horseradish sauce
           Green sauce
           Pickled walnuts

  For brine, bring all the ingredients and 4 litres water
  to the boil in a large pot over high heat, stirring to
  dissolve the sugar and salt. Decant into a container and
  allow to cool.

  Add the beef, making sure it is completely covered by
  brine; you may need to weight it with a plate. Cover and
  refrigerate (unless you live somewhere really cold) for
  12 days.

  When you're ready to cook, rinse the beef well (discard
  brine) and place it into a large pot (remember, it has
  to be big enough to accommodate the vegetables as well),
  cover with water and bring it up to the boil over
  medium-high heat. Skim scum, add your herb bundle,
  celery, bay leaves and peppercorns, reduce the heat to
  low and very gently simmer (there should be barely any
  sign of movement in the water) for about 4 hours.

  After the meat has been simmering for 2 hours, put in
  the onions, after 2 1/2 hours, the carrots, and after 3
  hours, the leeks. Keep an eye on your vegetables and
  make sure they don't overcook - you can always remove
  them. However, this is a dish that demands well-cooked
  vegetables, no al dente here. Prod the beef with a knife
  to see how it feels; it should be giving but not
  collapsing. When everything is ready, transfer the
  vegetables and beef to a serving dish, add a splash of
  broth to moisten (reserve remainder) and keep warm.

  Meanwhile, for the suet dumplings, mix all the
  ingredients together in a bowl then add enough cold
  water to form quite a sticky dough - 120ml should be
  enough. Shape the dough into walnut-sized balls and set
  them aside on a tray lined with baking paper.

  Bring the broth to a rolling simmer over medium-high
  heat, add dumplings in batches and cook for 10 minutes.
  They should look like little suet clouds. Remove them
  with a slotted spoon and drain on absorbent paper.

  Serve brisket, dumplings and vegetables with horseradish
  sauce, green sauce and pickled walnuts.

  NOTES: Suet is available from select butchers. You may
  need to order it ahead. You'll need to begin this recipe
  12 days ahead if you'd like to brine the beef yourself,
  and a few more days for the brining process will not do
  any harm.

  RECIPE FROM: https://www.gourmettraveller.com.au

  Uncle Dirty Dave's Archives

MMMMM

.... "Being sober for so many years is getting interesting."-Peter O'Toole

--- BBBS/Li6 v4.10 Toy-5
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