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Boiled Beef And Vegetables

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  Brisket/Aitchbone / round of beef 3 Pound
  Salt To Taste
  Cloves 3
  Peppercorns 10
  Herbs 1 Bunch (100 gm)
  Carrots 2
  Turnips 1
  Onions 1

Wipe the meat with a damp cloth and tie into a neat shape with string.
Put into a pan and cover with boiling salted water.
Bring to the boil again and boil for 5 min to seal the surface.
Reduce to simmering point, add the cloves, peppercorns and herbs and simmer for the remainder of the time, allowing 20 min per lb. and 20 min over.
Skim when necessary.
Add the sliced vegetables, allowing enough time for them to be cooked when the meat is ready.
Place the meat on a hot dish.
Remove string and re-skewer meat if necessary.
Arrange vegetables neatly round and serve some of the liquid separately in a sauce boat.
If suet dumplings are to be served, put them into the liquor 20 min.-1/2 hr before serving.
Salt beef silverside or topside: if very salt cover with unsalted cold water, otherwise use warm water.
Bring slowly to boiling-point and skim well.
Continue as for fresh meat, allowing a little extra boiling time.

Recipe Summary

Difficulty Level: 
Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3572 Calories from Fat 2344

% Daily Value*

Total Fat 260 g399.9%

Saturated Fat 102.6 g512.9%

Trans Fat 0 g

Cholesterol 925.3 mg308.4%

Sodium 1539 mg64.1%

Total Carbohydrates 36 g11.9%

Dietary Fiber 9.7 g38.7%

Sugars 16.2 g

Protein 256 g512.1%

Vitamin A 439.4% Vitamin C 86.9%

Calcium 22.1% Iron 138.6%

*Based on a 2000 Calorie diet

Boiled Beef And Vegetables Recipe