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.
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