Boiled Brisket of Beef and Vegetable Stew

Boiled meat used to be much more common than it is now. Meat that had been salted, as most meats were from the Middle Ages right up until the nineteenth century, had to be boiled (or stewed): cooked in any other way it would be hard and unpalatable. I love the tenderness of boiled meat, and hope that this recipe will reintroduce you to a great, traditionally British, meat-cooking technique.

Brisket is a cut of beef taken from the forequarter. It is normally pickled in brine, which i