Name: Boiled Brisket of Beef and Vegetable Stew
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 2 celery sticks; 1 small swede cut into 1 cm (½ in) dice; 3–4 celery sticks, cut into 1 cm (½ in) dice; 2–3 tablespoons whipping cream; Salt and pepper; 2 leeks, cut into 1 cm (½ in) dice; A knob of butter; Chopped fresh parsley and thyme; 2 large carrots, cut into 1 cm (½ in) dice; 1 onion; 1 bay leaf; Fresh thyme sprig; 1 leek; 2 onions, cut into 1 cm (½ in) dice; 1 carrot; 900 g (2 lb) brisket, soaked in fresh water

Preparation info

Serves
4

Difficulty
Medium

Appears in

Fabulous Food

By Gary Rhodes

Published 1997

About

Brisket is a cut of beef taken from the forequarter. It is normally pickled in brine, which is a combination of salt, saltpetre and water. The beef can be kept in brine for up to 10 days. This will help tenderize the cut. If buying brisket already salted, I suggest it is soaked in fresh water for 24–48 hours to release some of the salt flavour. This goes very well with mashed potatoes.