Boiled Beef with Lentils and Fennel

Appears in
Two Fat Ladies: Full Throttle

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

  • About

A delicious way of using pickled beef. The fennel’s aniseed flavour goes particularly well with the brisket and you can make the lentils as spicy as you wish.

Ingredients

  • 1.5kg/3lb brisket or silverside for preparation
  • 450g

Method

Soak the lentils according to their instructions. Drain well. Melt the ghee in a saucepan and fry the onions and the ginger. Add the lentils, mix in the turmeric and chilli. Add the water, bring to the boil and simmer covered for 15-20 minutes (adding more water if necessary) until the lentils are tender. Drain off any excess liquid, add a squeeze of lemon and season to taste.

Trim the