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Beef Casseroles

Shanna's Brisket Carrot & Dumplings

2 x -pound slice of brisket, cut into 1 1/2 inch cubes
3 lb carrots, peeled and diced
2/3 cup light corn syrup, golden syrup
1/4 tsp white pepper
2 tsp sea salt
1 tbl cornstarch
1 1/2 lb potatoes, peeled and cut in large dice
For the dumpling:
1/3 cup margarine
1 1/2 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp sea salt
4 x to 5 tablespoons water

 Method :
Trim most excess fat off the meat, leaving a thin edging. Put carrots and meat into large pot and barely cover with hot water. Add 2 tablespoons syrup, the pepper and 1/2 teaspoon salt. Bring to boil, reduce heat and simmer 2 hours.
Skim, or if possible, chill overnight, so that most fat can be removed.
Preheat oven to 300 degrees.
Four hours before serving, make dumpling by combining flour, baking powder and salt and rubbing in margarine. Add water and mix to soft dough. Put dumpling dough in one piece in middle of large Dutch oven or stove-top casserole. Lift meat and carrots from cooking liquid with perforated spoon and arrange around it. (Without a dumpling, simply put meat and carrots into the casserole.)
Mix cornstarch with enough water to make a smooth cream, then stir into stock from carrots and meat. Bring to boil and pour over them. Arrange potatoes on top of meat, adding extra boiling water if necessary so that they are just submerged. Sprinkle with remaining 1 1/2 teaspoons salt and remaining syrup.
Cover and bring to boil on top of stove, then transfer to oven for 3 1/2 hours.
Uncover and taste, adding a little more syrup if necessary. Allow to brown, uncovered, for 30 minutes, then serve. The potatoes and dumpling should be slightly brown and sauce slightly thickened. Serve as a main dish or as a side dish to accompany roast meat and poultry.
Variations:
Add 1 cup tenderized prunes and/or 1 cup tenderized apricots when dish is cooked for the second time. You can also include 2 large sweet potatoes, peeled and cut in large dice, as well as white potatoes.