Boiled Beef recipe
information
This substantial dish is remarkably simple to prepare. The method is ideal for making less expensive beef cuts tender.
ingredients
1.5 kg (3 lb) beef flank or silverside
450 ml (l6 fl oz) beef broth
450 ml (l6 fl oz) chicken broth
450 ml (l6 fl oz) white wine
3 large onions, quartered
1 sprig parsley
2 bay leaves
6 potatoes, peeled and quartered
4 large carrots, peeled and halved
450 g (1 lb) green beans, trimmed and halved
5 small beetroot, peeled and quartered
1 large turnip, peeled and cubed
1 clove garlic, crushed
2.5 g (1/2 tsp) salt
2.5 g (1/2 tsp) black pepper
450 ml (l6 fl oz) beef broth
450 ml (l6 fl oz) chicken broth
450 ml (l6 fl oz) white wine
3 large onions, quartered
1 sprig parsley
2 bay leaves
6 potatoes, peeled and quartered
4 large carrots, peeled and halved
450 g (1 lb) green beans, trimmed and halved
5 small beetroot, peeled and quartered
1 large turnip, peeled and cubed
1 clove garlic, crushed
2.5 g (1/2 tsp) salt
2.5 g (1/2 tsp) black pepper
method
1. Put all the ingredients into a large, heavy pan.
2. Simmer, covered over a medium heat for 1 hour. Reduce the heat to low and simmer for 1 hour longer.
3. Remove the beef from the pan and leave to stand for 10 minutes before slicing.
4. Serve the beef slices in bowls with the vegetables and broth ladled over them.
2. Simmer, covered over a medium heat for 1 hour. Reduce the heat to low and simmer for 1 hour longer.
3. Remove the beef from the pan and leave to stand for 10 minutes before slicing.
4. Serve the beef slices in bowls with the vegetables and broth ladled over them.
serving amount
serves 8
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
