Boiled Beef

Preparation info

  • Six

    or more servings.
    • Difficulty


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About


  • A 3- to 4-pound brisket of beef or flanken or a 4- to 5-pound shin of beef
  • Beef stock, fresh or canned, or water to cover (about 2 quarts)
  • 2 carrots, scraped and quartered
  • 3 ribs celery, sliced
  • 2 sprigs fresh thyme or ½ teaspoon dried thyme
  • 1 onion, peeled
  • 3 sprigs parsley
  • 1 bay leaf
  • 1 leek, trimmed, split, and well rinsed to remove all sand and dirt
  • Salt to taste
  • 12 peppercorns


    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 vinaigrette sauce, caper or horseradish sauce, and mustard.