Boiled Beef and Carrots

Description

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.