Boiled Beef and Carrots from The Complete Book of Home Preserving by Mary Norwak
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...
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Ingredients
- 4 lb/2 kg salt beef (brisket or silverside)
- 1 bay leaf
- Sprig of thyme
- Sprig of parsley
- 4 onions
- 10 peppercorns
- 4 oz/100 g self-raising flour
- 12 carrots
- 2 oz/50 g shredded suet
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