English Boiled Beef and Carrots |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 10 |
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This is a recipe for a slow-simmered beef brisket. I believe brisket may come salted in England and therefore would need to be soaked in water several hours or overnight. In the US, brisket is sold fresh and needs no soaking. But you will need to add salt! Serve with peas and mashed potatoes or dumplings. Ingredients:
3 lbs beef brisket |
3 sprigs fresh parsley |
3 sprigs fresh thyme |
3 bay leaves |
6 black peppercorns, lightly crushed |
2 small onions, quartered |
8 cloves |
2 small turnips, quartered |
2 celery ribs, chopped |
1 leek, chopped |
18 baby carrots |
salt (if needed) |
Directions:
1. Tie meat with kitchen string to form a neat joint. (optional).
2. Place brisket in a large saucepan or Dutch oven; barely cover with water and bring to a boil.
3. Prepare a bouquet garni with the parsley, thyme, and bay leaves (tie together with kitchen string, wrap in cheesecloth, or just drop in if that doesn't bother you); stud each onion quarter with a clove.
4. Place bouquet garni in pot with peppercorns, studded onions, turnip, celery, and leek; cover and simmer for 2 hours.
5. Add carrots and simmer until carrots are tender, about 30 to 40 minutes.
6. Transfer beef to a serving platter, season with salt if needed, surround with carrots, and keep warm.
7. Skim fat from surface of cooking liquid, then strain into a gravy boat and serve alongside beef and carrots.
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