Norfolk Salt Beef and Dumplings
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.
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
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.