Serves: 4 – 6
Ingredients
- 2 tsp Brown sugar
- Bouquet garni
- Approx. 2 kg Joint of salted brisket or silverside
- 1/2 tsp White or black peppercorns
- 675 g Small carrots
- 450 g Small onions
Method
- Soak the beef as instructed above. Put into a saucepan with water to cover.
- Bring the water to the boil then remove the meat and discard the liquid, (this stage is not essential but it is an added way of ensuring that the beef is not too salty).
- Return the beef to the pan and cover with fresh water.
- Bring this to the boil, add the peppercorns and a few of the carrots, plus all the onions, the herbs and sugar. Cover the pan and lower the heat. In spite of the title of the dish the liquid must NOT BOIL but should just simmer steadily throughout the cooking time. Allow 40 minutes per 450 g/1 lb but, as quality of meat varies, check carefully before serving.
- The remainder of the carrots should be added to the beef 20 to 30 minutes (dependent upon size) before the end of the cooking time.
- Serve with the freshly cooked carrots, boiled potatoes and some of the strained unthickened liquid or use this to make a mustard sauce.
Variations: make dumplings and cook in the liquid with the beef. Use other vegetables in season.
Recipe from Century of British Cooking by Marguerite Patten
