Читать книгу Tony & Giorgio - Tony Allan, Giorgio Locatelli - Страница 17

To salt your own beef takes over a week, so it’s far easier and much more practical to buy a pre-salted piece from your butcher (silverside works well), soak it first and then cook it slowly in the oven. This is like all my best childhood memories served up on a plate. Tony

Serves 6

2.25kg/5lb joint of salt beef

25g/1 oz butter

500g/1lb 2 oz baby carrots, trimmed

2 tablespoons sugar

1 tablespoon Worcestershire sauce

chopped parsley

sea salt and freshly ground black pepper

For the dumplings:

6 slices of white bread, crusts

removed 1 teaspoon English mustard

Soak the salt beef in cold water for 24 hours, changing the water twice.

Preheat the oven to 150°C/300°F/Gas Mark 2. Drain the beef and place it in a close-fitting casserole with about 300ml/½ pint boiling water. Cover the casserole with 2 layers of greaseproof paper or foil so that the juices cannot evaporate, then cover with a lid. Place in the oven and cook for 3 hours, until the meat is so tender it is almost falling apart. Remove from the oven and leave in the casserole for about 20 minutes.

For the dumplings, break the bread into pieces and place in a bowl with the mustard and 150ml/¼ pint of the stock from cooking the beef. Season with salt and pepper and mix to a paste. Roll into small balls about the size of a walnut and set aside.

For the carrots, heat the butter in a saucepan, add the carrots, sugar and a ladleful of the beef stock and simmer, uncovered, for 15 minutes, until the carrots are tender and all the juices in the pan have reduced down to a syrup.

Bring a small saucepan of the salt beef stock to the boil, add the dumplings and simmer for 4-5 minutes.

Heat 150ml/¼ pint of the remaining stock with the Worcestershire sauce. Serve each person 4 slices of the beef with some carrots, dumplings and a ladleful of stock, and a little parsley.