Oct
Boiled Beef and Carrots
1. 3lb Lean Salted Silverside or Brisket, soaked overnight
2 small Onions, quartered
8 Cloves
2 sticks Celery , cut into 5cm/2-inch pieces
6 Black Peppercorns
1 Bouquet Garni
18 Baby Carrots
1. Remove the meat from the soaking water, rinse well then tie up to form a neat joint.
2. Place the joint in a large saucepan, add enough water to just cover and bring slowly to the boil.
3. Stick the cloves into the onion quarters then add to the pan together with the celery peppercorns and bouquet garni.
4. Reduce the heat ,cover and simmer very gently for 2 hours.
5. Add the carrots and continue to simmer for a further 30 until the carrots are tender.
6. At the end of the cooking time, transfer the beef and carrots to a warmed serving platter and keep hot.
7. Skim the fat from the surface of the cooking liquor then strain into a clean saucepan. bring to the boil and continue to boil rapidly to reduce slightly.
Serve the meat and carrots with the reduced liquor.
