Boiled Beef Carrots With Parsley Dumplings Recipes

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BOILED BEEF & CARROTS WITH PARSLEY DUMPLINGS



Boiled beef & carrots with parsley dumplings image

Gordon Ramsay revives a British stalwart, boiled beef and dumplings, with a few modern twists

Provided by Gordon Ramsay

Categories     Dinner, Supper

Time 2h45m

Number Of Ingredients 23

1-1.25kg joint silverside beef
2l good quality stock (chicken, beef or vegetable)
2 carrots
1 leek
1 onion
2-3 turnip
½ small celeriac
few sprigs of fresh thyme and 2-3 bay leaves
4-5 star anise
4-5 cardamom pods
4-5 cloves
1 tsp coriander seed
½ tsp peppercorns
½ small celeriac
12 baby turnips
18 baby carrots
12 baby leeks
250g self-raising flour
125g shredded suet
1 tsp sea salt
3 rounded tbsp finely chopped fresh parsley
2 tbsp olive oil
4-5 star anise , peppercorns and thyme sprigs

Steps:

  • Cut the beef into three or four chunky pieces, put in a large pan and just cover with cold water. Bring it quickly to the boil, then reduce to a simmer and, using a ladle, skim off any scum on the top. As you are doing this, you will also be removing some of the water. Pour in the stock, return it to the boil, then turn to a simmer.
  • Meanwhile, roughly chop the vegetables and add them to the pan with the sprigs of thyme and bay leaves. Season lightly.
  • Take a large square of muslin (or use a clean J-cloth), lay the spices in the middle and then tie up with kitchen string, like a money bag. Drop the bag into the pan and tie the bag to the handle. Simmer the beef (don't let it boil) for about 2 hrs, until the meat feels tender when pierced with a sharp knife. If the stock reduces down too much, top it up with more water so the meat remains submerged.
  • While the beef is cooking, peel celeriac and cut into small sticks about 1cm thick. Halve turnips. Trim tops off the other vegetables, but don't peel - there's no need. Bring a pan of lightly salted water to the boil and blanch vegetables for about 3 mins. Have ready a large bowl of ice-cold water and when the vegetables are just tender, drain them and tip immediately into the water. Leave for 2-3 mins, drain again and set aside. Also, while the beef is cooking, mix together the flour, suet, salt, a grinding of pepper and the parsley for the dumplings.
  • When the beef is cooked, remove the pan from the heat, then strain off and reserve the stock for cooking the dumplings and reheating the baby vegetables (you won't use it all). Discard the vegetables and tip the beef into a baking dish. Cover loosely with foil to keep warm.
  • Mix just enough cold water (about 200ml) into the flour and suet mix to make a soft dough. If the dough is too wet, it will be difficult to shape. Roll gently into 10-12 balls. Bring a shallow pan of water to the boil and add a couple of ladles of the stock plus the olive oil, the star anise, peppercorns and thyme sprigs. Using a slotted spoon, lower in the dumplings. Cover and simmer for about 12-15 mins, until risen and fluffy. Remove the dumplings with a slotted spoon.
  • Spoon about three ladles of stock into another pan, bring to a simmer and reheat the veg briefly. Remove with a slotted spoon. Strain the stock from the veg for serving.
  • Cut each beef chunk into slices and season lightly. Arrange in warmed serving dishes with the baby vegetables, celeriac and dumplings. Pour some stock over and serve.

CARROTS IN LEMON-PARSLEY BUTTER



Carrots in Lemon-Parsley Butter image

THIS simple dish has a surprise in flavor with the touch of lemon and a fresh taste with the addition of parsley. The great color makes any entree pleasing to the eye.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 5

1-1/2 pounds fresh carrots, sliced
1/4 cup butter, cubed
2 tablespoons minced fresh parsley
2 tablespoons lemon juice
1/4 teaspoon salt

Steps:

  • Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain; set carrots aside., In the same pan, melt butter over medium heat. Stir in the parsley, lemon juice and salt. Return carrots to the pan and heat through.

Nutrition Facts : Calories 117 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 216mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 1g protein.

BUTTERED CARROTS WITH PARSLEY



Buttered Carrots with Parsley image

Serve these rich and flavorful carrots with our Salt-Roasted Red Snapper.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5

1 1/2 pounds (6 or 7 medium) carrots, scrubbed and peeled
Coarse salt
2 tablespoons unsalted butter
2 tablespoons roughly chopped flat-leaf parsley
Freshly ground pepper

Steps:

  • Cut the carrots into 3-by-1/2-by-1/8-inch pieces. Fill a large saucepan with water; bring to a boil. Add 2 tablespoons salt. Blanch carrots until they start to soften but are still firm, about 2 1/2 minutes. Transfer to a colander; rinse under cold water; set aside.
  • In a large skillet set over medium heat, melt the butter. Add the blanched carrots, and toss in the butter to coat. Cook carrots until tender, 5 to 7 minutes. Stir in the parsley, and season with salt and pepper. Serve.

ENGLISH BOILED BEEF AND CARROTS



English Boiled Beef and Carrots image

This is a recipe for a slow-simmered beef brisket. I believe brisket may come salted in England and therefore would need to be soaked in water several hours or overnight. In the US, brisket is sold fresh and needs no soaking. But you will need to add salt! Serve with peas and mashed potatoes or dumplings.

Provided by threeovens

Categories     Stew

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 12

3 lbs beef brisket
3 sprigs fresh parsley
3 sprigs fresh thyme
3 bay leaves
6 black peppercorns, lightly crushed
2 small onions, quartered
8 cloves
2 small turnips, quartered
2 celery ribs, chopped
1 leek, chopped
18 baby carrots
salt (if needed)

Steps:

  • Tie meat with kitchen string to form a "neat joint." (optional).
  • Place brisket in a large saucepan or Dutch oven; barely cover with water and bring to a boil.
  • Prepare a bouquet garni with the parsley, thyme, and bay leaves (tie together with kitchen string, wrap in cheesecloth, or just drop in if that doesn't bother you); stud each onion quarter with a clove.
  • Place bouquet garni in pot with peppercorns, studded onions, turnip, celery, and leek; cover and simmer for 2 hours.
  • Add carrots and simmer until carrots are tender, about 30 to 40 minutes.
  • Transfer beef to a serving platter, season with salt if needed, surround with carrots, and keep warm.
  • Skim fat from surface of cooking liquid, then strain into a gravy boat and serve alongside beef and carrots.

Nutrition Facts : Calories 558.6, Fat 45.3, SaturatedFat 18.2, Cholesterol 124.2, Sodium 147.6, Carbohydrate 6.5, Fiber 1.3, Sugar 3, Protein 29.5

QUICK VEGGIE BEEF SOUP WITH PARSLEY DUMPLINGS



Quick Veggie Beef Soup with Parsley Dumplings image

Hearty soup that is GREAT for winter evenings. All of the taste of a "day long soup" but less than half the time to make.

Provided by Malriah

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

10 cups water
10 beef bouillon cubes or 10 cups homemade beef stock (and omit water)
1 lb ground beef
2 medium carrots, chopped
1 large onion, chopped
2 stalks celery, chopped
2 -3 cloves garlic, minced
1 can baby peas, drained
2 cans Italian-style stewed tomatoes
2 cups Bisquick baking mix
2/3 cup milk
2 tablespoons chopped fresh parsley

Steps:

  • Combine water, boullion cubes, carrots, onion, celery, tomatoes, peas and garlic in a large stew pot.
  • Bring to a boil.
  • Brown and drain ground beef.
  • While ground beef is browning, mix bisquick, milk and parsley.
  • Add ground beef to pot and cook for 10 minutes.
  • Drop dumpling mixture by the spoonful into boiling soup.
  • Cook uncovered for 10 minutes.
  • Cover tightly and cook for 10 minutes.

Nutrition Facts : Calories 582.2, Fat 28.7, SaturatedFat 10.4, Cholesterol 84.9, Sodium 2440.2, Carbohydrate 49.9, Fiber 3, Sugar 11.9, Protein 29.6

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