Boiled Beef and Carrots
Ingredients
- 1.6 kg (3* lb) lean salted silverside or brisket of beef
- 1 bouquet garni
- 6 lightly crushed black peppercorns
- 2 small, quartered onions
- 8 cloves
- 2 small, quartered turnips
- 2 sticks, chopped celery
- 1 chopped leek
- 18 small carrots
- If necessary, soak the meat in cold water for several hours or overnight, then rinse.
- Tie up the meat to form a neat joint and put in a large saucepan or flame-proof casserole dish.
- Cover with just enough water and bring slowly to the boil.
- Add the bouquet garni, peppercorns, onions each quarter stuck with a clove, turnip, celery and leek.
- Cover and simmer for about 2 hours.
- Add the small carrots and simmer for a further 30-40 minutes until the carrots are tender.
- Carefully transfer the beef and carrots to a serving plate and keep hot.
- Skim the fat from the surface of the cooking liquor, then strain.
- Boil the liquid to reduce slightly, then pour into a sauceboat or jug.
- Serve the beef surrounded by the carrots, with the sauce handed separately.
- Accompany with peas and mashed potatoes or dumplings.
This article uses material from the "Boiled Beef and Carrots" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
