In Norfolk and Suffolk, during hard times, dumplings were a staple, served on their own with just a bit of gravy. They are an excellent accompaniment to Norfolk salt beef.

Ingredients

Serves: 4
450 Gram Maldon Sea Salt (1 lb)
225 Gram Brown sugar (8 oz)
50 Gram Saltpetre (2 oz)
3.6 Litres Water (6 pints)
1.3-1.8 Kilogram Silverside of beef (3-4 lb)
4 Carrots, sliced
2 Onions, chopped
2 Bay leaves
12 Black peppercorns
Bouquet garni

Method

In a very clean, large pot or plastic tub, mix the brine ingredients (salt, sugar, saltpetre and water).
Place the meat in the brine and keep submerged with a clean plate. Cover the tub and leave in a cool place for 5-7 days, turning periodically.
To cook, place the salt beef in a large saucepan, together with the carrots, onions, bay leaves, peppercorns and bouquet garni.
Cover with the water and bring to the boil. Skim and leave to simmer for 2 1/2-3 hours, or until tender.
Serve with the Norfolk dumplings and English mustard.