Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- Lean salted silverside or brisket of beef - 1.6 kg (3* lb),
- Bouquet garni - 1,
- Black peppercorns - 6, lightly crushed,
- Onions - 2 small, quartered,
- Cloves - 8,
- Turnips - 2 small, quartered,
- Celery - 2 sticks, chopped,
- Leek - 1, chopped,
- Carrots - 18 small.
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Directions
1. If necessary, soak the meat in cold water for several hours or overnight, then rinse. Tie up the meat to form a neat joint and put in a large saucepan or flame-proof casserole dish.
2. Cover with just enough water and bring slowly to the boil. Add the bouquet garni, peppercorns, onions each quarter stuck with a clove, turnip, celery and leek. Cover and simmer for about 2 hours.
3. Add the small carrots and simmer for a further 30-40 minutes until the carrots are tender.
4. Carefully transfer the beef and carrots to a serving plate and keep hot. 5. Skim the fat from the surface of the cooking liquor, then strain. Boil the liquid to reduce slightly, then pour into a sauceboat or jug.
6. Serve the beef surrounded by the carrots, with the sauce handed separately. Accompany with peas and mashed potatoes or dumplings.