Boiled Beef and Carrots

Preparation info

  • For


    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 4-5 lbs salt beef (brisket or silverside) tied firmly with string
  • 1½-2 lbs large carrots, scraped and halved


Always check with the butcher to see if the beef needs soaking, and if so soak overnight. Put it in a large saucepan with any bones that the butcher may have included, barely cover with cold water and bring it slowly to the boil. Skim thoroughly and add half the vegetables and the herbs and peppercorns. Cover and simmer very gently for 2½-3 hours, longer if th