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

Directions

 * 1) If necessary, soak the meat in cold water for several hours or overnight, then rinse.
 * 2) Tie up the meat to form a neat joint and put in a large saucepan or flame-proof casserole dish.
 * 3) Cover with just enough water and bring slowly to the boil.
 * 4) Add the bouquet garni, peppercorns, onions each quarter stuck with a clove, turnip, celery and leek.
 * 5) Cover and simmer for about 2 hours.
 * 6) Add the small carrots and simmer for a further 30-40 minutes until the carrots are tender.
 * 7) Carefully transfer the beef and carrots to a serving plate and keep hot.
 * 8) Skim the fat from the surface of the cooking liquor, then strain.
 * 9) Boil the liquid to reduce slightly, then pour into a sauceboat or jug.
 * 10) Serve the beef surrounded by the carrots, with the sauce handed separately.
 * 11) Accompany with peas and mashed potatoes or dumplings.