Boiled Beef

Preparation info
  • Six

    or more servings.
    • Difficulty

      Easy

Appears in
Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About

Ingredients

  • A 3- to 4-pound brisket of beef or flanken or a 4- to 5-pound shin of beef
  • Beef stock</

Method

  1. Place the beef in a kettle or large saucepan. Add beef stock or water to cover (about 2 quarts).

  2. Add the remaining ingredients and bring to a boil. Simmer for 2 to 4 hours or until the meat is fork tender. Remove the meat, slice it and serve warm with warm