Boiled Beef and Carrots

Immortalised by the old music hall song, this is a truly traditional Cockney dish. The length of time the meat is soaked depends on how salty it is; check with the butcher. The greyish colour turns an appetising pink when cooked.


serves 6
1.6 kg (3 1/2 lb) lean salted silverside or brisket of beef
bouquet garni
6 black peppercorns, lightly crushed
2 small onions, skinned and quartered 8 cloves
2 small turnips, peeled and quartered
2 celery sticks, chopped
1 leek, trimmed, chopped and washed
18 small carrots


1. If necessary, soak the meat in cold water for several hours or overnight, then rinse. Tie up into a neat joint.

2. Place the beef in a large saucepan, add just enough water to cover and bring slowly to the boil. Skim the surface, add the bouquet garni, peppercorns, onions, each quarter stuck with a clove, turnip, celery and leek. Lower the heat and simmer very gently for about
2 hours.

3. Add the small carrots and simmer gently for a further 30 - 40 minutes or until the carrots are tender.

4. Carefully transfer the beef and small carrots to a warmed serving plate and keep warm.

5. Skim the fat from the surface of the cooking liquor, then strain. Boil the liquid to reduce slightly, then pour into a warmed sauceboat or jug.

6. Serve the beef surrounded by the carrots, with the sauce handed separately. Accompany with peas and mashed potatoes or dumplings.

What did you think?

10 people have helped to review this recipe. Thankyou!

Boiled beef and carrots
posted by keith osborne @ 10:11AM, 1/17/09
Well..what can i say , this as got to be the best beef i have ever had, the taste is out of this world, and so easy to cook,using this resipe.
many thanks
keith osborne
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