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Boiled Beef and Carrots    HT  MC  English  170mins

Serves 6      Hot  Beef  Meat Spices  Vegetables  Herbs   Main Course   Gluten Wheat Dairy free  Eggless  British  Europe

1.3 kg/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.



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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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