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 Boiled Beef and Carrots
Immortalised by the old music hall song, this is a truly traditional Cockney dish. The length of time the meat is soaked depends on how salty it is. The greyish colour turns pink when cooked. Serves 6.
INGREDIENTS: Lean salted silverside or brisket of beef - 1.6 kg (3* lb), Bouquet garni - 1, Black peppercorns - 6, lightly crushed, Onions - 2 small, quartered, Cloves - 8, Turnips - 2 small, quartered, Celery - 2 sticks, chopped, Leek - 1, chopped, Carrots - 18 small.
COOKING: 1. If necessary, soak the meat in cold water for several hours or overnight, then rinse.
Tie up the meat to form a neat joint and put in a large saucepan or flame-proof
casserole dish.
2. Cover with just enough water and bring slowly to the boil. Add the bouquet garni,
peppercorns, onions each quarter stuck with a clove, turnip, celery and leek. Cover
and simmer for about 2 hours.
3. Add the small carrots and simmer for a further 30-40 minutes until the carrots are
tender.
4. Carefully transfer the beef and carrots to a serving plate and keep hot.
5. Skim the fat from the surface of the cooking liquor, then strain. Boil the liquid to
reduce slightly, then pour into a sauceboat or jug.
6. Serve the beef surrounded by the carrots, with the sauce handed separately.
Accompany with peas and mashed potatoes or dumplings.
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