1 x 2 kg (4 lb) Salt silverside or brisket of beef
6 Black peppercorns
1 Onion
1 Bouquet garni
1 Tbs Brown sugar
8 Carrots
8 Medium potatoes, quartered
6 Small onions
8 Small beetroots (beets)
1 Small head of cabbage, cut into wedges
6 Black peppercorns
1 Onion
1 Bouquet garni
1 Tbs Brown sugar
8 Carrots
8 Medium potatoes, quartered
6 Small onions
8 Small beetroots (beets)
1 Small head of cabbage, cut into wedges
method
1. Put the beef into a large saucepan and cover with cold water. Bring to the boil, skimming off any scum that rises to the surface.
2. When the scum stops rising, add the peppercorns, onion, bouquet garni and sugar. Reduce the heat to low, half-cover the pan and simmer for 2 hours. Remove and discard the onion and bouquet garni.
3. Add the carrots, potatoes, onions and beetroots (beets) and simmer gently for a further 30 minutes. Add the cabbage wedges and simmer for a further 15 minutes, or until the vegetables and meat are cooked through and tender.
4. Transfer the meat to a carving board and cut into thick slices. Arrange on a warmed serving dish and surround with the vegetables. Serve at once.
2. When the scum stops rising, add the peppercorns, onion, bouquet garni and sugar. Reduce the heat to low, half-cover the pan and simmer for 2 hours. Remove and discard the onion and bouquet garni.
3. Add the carrots, potatoes, onions and beetroots (beets) and simmer gently for a further 30 minutes. Add the cabbage wedges and simmer for a further 15 minutes, or until the vegetables and meat are cooked through and tender.
4. Transfer the meat to a carving board and cut into thick slices. Arrange on a warmed serving dish and surround with the vegetables. Serve at once.
serving amount
6 - 8 servings
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