Boiled Beef and Carrots

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 4 lb/2 kg salt beef (brisket or silverside)
  • 1 bay leaf


Soak the meat for 4 hours in cold water and drain well. Put into a large pan with enough cold water to cover. Add the herbs and peppercorns and bring to the boil. Skim, then cover and simmer for 1½ hours. Add the whole onions and the carrots cut in pieces and cook for 15 minutes. Make the dumplings by mixing the flour and suet and mixing to a firm paste with a little water. Roll with the hands