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Boiled Beef And Vegetables Recipe
|Brisket/Aitchbone / round of beef||3 Pound|
|Herbs||1 Bunch (100 gm)|
Serving size: Complete recipe
Calories 3562 Calories from Fat 2344
% Daily Value*
Total Fat 260 g399.9%
Saturated Fat 102.6 g512.9%
Trans Fat 0 g
Cholesterol 925.3 mg308.4%
Sodium 1504.7 mg62.7%
Total Carbohydrates 34 g11.3%
Dietary Fiber 8.3 g33.1%
Sugars 16.2 g
Protein 255 g509.3%
Vitamin A 407.7% Vitamin C 72.8%
Calcium 19.5% Iron 135.1%
*Based on a 2000 Calorie diet
Put into a pan and cover with boiling salted water.
Bring to the boil again and boil for 5 min to seal the surface.
Reduce to simmering point, add the cloves, peppercorns and herbs and simmer for the remainder of the time, allowing 20 min per lb. and 20 min over.
Skim when necessary.
Add the sliced vegetables, allowing enough time for them to be cooked when the meat is ready.
Place the meat on a hot dish.
Remove string and re-skewer meat if necessary.
Arrange vegetables neatly round and serve some of the liquid separately in a sauce boat.
If suet dumplings are to be served, put them into the liquor 20 min.-1/2 hr before serving.
Salt beef silverside or topside: if very salt cover with unsalted cold water, otherwise use warm water.
Bring slowly to boiling-point and skim well.
Continue as for fresh meat, allowing a little extra boiling time.