This English dish is almost the same as that known in America as New England dinner. The meat must be brisket, thick flank or silverside and it is generally pickled in brine fortified with saltpetre which gives the meat its pinkish tinge.
Wash the meat and tie it if necessary into a compact shape. Place in a pot large enough for both it and the vegetables which are added later. Cover the meat with cold water and bring it to the boil. Boil gently for 5 minutes, when the scum will rise; spoon this off, then cover and simmer gently, with the water hardly moving, until the beef is cooked and tender, allowing 35 minutes per lb (
If the meat is to be served cold, leave in the pot until lukewarm, then place in a bowl in which the joint fits tightly and put a weight on top. If the meat is to be served hot, skim off the fat 1 hour before the dish is ready and add a number of halved carrots and turnips and one onion per person. Cover again and simmer very gently until cooked. The only seasoning required is freshly ground pepper.
Serve on a large platter with the vegetables around the meat. Pass some of the stock separately. Use the remaining stock as the basis of a good vegetable soup if not too salty.
© 1988 Keith Floyd estate. All rights reserved.