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20 December 2012,21:51 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
1 hour

Cooking Time :
3 hours

Preparation Method :

  • If necessary, soak the meat in cold water for several hours or overnight, then rinse. Tie up into a neat joint.
  • Place the beef in a large saucepan, add just enough water to cover and bring slowly to the boil.
  • Skim the surface, add the bouquet garni, peppercorns, onions, each quarter stuck with a clove, turnip, celery and leek.
  • Lower the heat and simmer very gently for about 2 hours.
  • Add the small carrots and simmer gently for a further 30-40 minutes or until the carrots are tender.
  • Carefully transfer the beef and small carrots to a warmed serving plate and keep warm.
  • Skim the fat from the surface of the cooking liquor, then strain.
  • Boil the liquid to reduce slightly, then pour into a warmed sauceboat or jug.
  • Serve the beef surrounded by the carrots, with the sauce handed separately.
  • Accompany with peas and mashed potatoes or dumplings.


  • 1.6 kg lean salted silverside or brisket of beef
  • Bouquet garni
  • 6 black peppercorns, lightly crushed
  • 2 small onions, skinned and quartered
  • 8 cloves
  • 2 small turnips, peeled and quartered
  • 2 celery sticks, chopped
  • 1 leek, trimmed, chopped and washed
  • 18 small carrots

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