Boiled Beef and Carrots

Name: Boiled Beef and Carrots
Ingredients: 2 quarts water; 4–5 pounds round of beef; 2 stalks celery; 2 Spanish onions; 2 turnips; 24 large carrots; 2 cloves; 1 bouquet garni (bay leaf, 2 sprigs celery tops, 4 sprigs parsley); 8 peppercorns; salt; 1 bouquet garni (bay leaf, 2 sprigs celery tops, 4 sprigs parsley); 1 bouquet garni (bay leaf, 2 sprigs celery tops, 4 sprigs parsley); 1 bouquet garni (bay leaf, 2 sprigs celery tops, 4 sprigs parsley)

Preparation info

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

4–5 pounds round of beef
2 quarts water
24 large carr

Main course
Gluten-free

Method

Wash and prepare vegetables; tie beef securely; cover with water and bring to the boil. Lower heat so that the water barely simmers; cover casserole and simmer for 20 minutes. Skim; add peppercorns, salt to taste, cloves and bouquet garni; cover and simmer gently for 3 to 4 hours or until the meat is just tender and the vegetables are soft.