Cold Pressed Beef

• 7lb Salt beef brisket
• 2 carrots
• 1 onion

Peel or scrape the carrots, peel the onion and turnip, and cut up all the vegetables so that they are in even-sized pieces. Place them, with the salt brisket, peppercorns and cloves, in a thick-based saucepan of warm water and cook very slowly for six or seven hours, until the meat will come away from the bone and a fork pierces it easily. When the meat is tender, remove from the pan. Take out