Boiled Beef and Carrots

Description
Immortalised by the old music hall song, this is a truly traditional Cockney dish. The length of time the meat is soaked depends on how salty it is. The greyish colour turns pink when cooked. Serves 6.



Ingredients

 * Lean salted silverside or brisket of beef - 1.6 kg (3* lb),
 * Bouquet garni - 1,
 * Black peppercorns - 6, lightly crushed,
 * Onions - 2 small, quartered,
 * Cloves - 8,
 * Turnips - 2 small, quartered,
 * Celery - 2 sticks, chopped,
 * Leek - 1, chopped,
 * Carrots - 18 small.

Directions
1. 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.

2. 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.

3. Add the small carrots and simmer for a further 30-40 minutes until the carrots are tender.

4. Carefully transfer the beef and carrots to a serving plate and keep hot. 5. 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.

6. Serve the beef surrounded by the carrots, with the sauce handed separately. Accompany with peas and mashed potatoes or dumplings.