Boiled Beef and Spring Vegetables

1 kg Salted brisket; (2lbs)
2 Onions
2 Carrots
2 Leeks
2 Sticks celery
2 Bay leaves
8 Whole peppercorns
Few parsley stalks
500 g Trimmed spring vegetables; (baby)

Put all the ingredients, except the spring vegetables into a large heavy pan and cover with cold water. Bring this to the boil and simmer very gently for about 6 hours, or until the beef is tender, you will need to top up the pan from time to time. Keep warm in the liquid. Draw off some of the liquid and place in a saucepan. Bring it to the boil and add the spring vegetables and cook, just a bit more than 'al dente'.

To serve lift the beef form the liquid, slice it and serve along with the vegetables.

Boiled Beef and Spring Vegetables printer friendly version located here.
Click Back to return.