Boil-Up — Salt Beef, Doughboys and Watercress

Shopping list

• 600 g salted beef brisket — soaked overnight and drained

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• 300 g dasheen (taro) — peeled and cut into chunks

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• 200 g yam — peeled and cut into chunks

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• 3 piece green bananas — peeled and halved

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• 1 piece onion — quartered

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• 3 clove garlic cloves — lightly crushed

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• 3 sprig fresh thyme

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• 3 piece whole cloves

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• 200 g plain flour — for doughboys

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• 2 tsp baking powder

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• 120 ml cold water — approximately

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• 100 g watercress — tough stems removed

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• 1 tsp black pepper — freshly ground

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Step by step

1. 1

   Place the soaked and drained salt beef in a large heavy pot and cover with 2 litres of fresh cold water. Bring to the boil over high heat, then reduce to a steady simmer.

2. 2

   Skim off any foam that rises, then add the onion, garlic, thyme and cloves. Simmer gently for 90 minutes until the beef is tender.

3. 3

   Add the dasheen, yam and green bananas. Continue to simmer for 20 minutes until the root vegetables are almost tender.

4. 4

   Meanwhile, make the doughboys: in a bowl, combine the flour, baking powder and a pinch of salt. Add the cold water gradually, mixing to form a soft but not sticky dough. Knead briefly, then divide into 8 small balls.

5. 5

   Gently drop the doughboy balls into the simmering pot. Cover loosely and cook for 12– 15 minutes until the dumplings are fluffy and cooked through.

6. 6

   Stir in the watercress and black pepper. Cook for a final 2 minutes until the greens wilt.

7. 7

   Taste the broth—it should be savoury from the salt beef; add a pinch more pepper if desired but no extra salt.

8. 8

   Ladle the boil-up into deep bowls, ensuring each serving has beef, vegetables, a doughboy or two, and plenty of broth. Serve hot.