Glazed Salt Beef from The Times Cookery Book by Katie Stewart
Wipe the meat and soak for 24 hours in cold water. Change the water several times. Drain and place in a large saucepan. Peel and slice the onions, and add to the pan with the peppercorns. Cover wit...
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Cooking tools:
- Saucepan
- Stove
- Mixing bowl
- Colander
- Chef's knife
- Cutting board
- Spider strainer
Ingredients
- ¼ pint (1½ dl) water
- ½ beef stock cube
- 1 rounded teaspoon powdered gelatine
- gravy browning
- 1 tablespoon water
- 3 onions
- 2 lb (1 kg) boned and rolled salt brisket of beef
- bouquet garni
- few crushed peppercorns
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