BOILED BEEF RECIPE RECIPES

Steps:

• In a large pot, place roast with the salt and water.
• Let stand for 20 minutes.
• Then bring slowly to a boil, skimming frequently.
• Add onion, carrot, turnip, celery, leek, and spices-- cover lower heat and simmer 2 1/2 hours or until meat is very tender, when pierced with a fork.
• Drain the beef, and place on a serving platter, covering to keep warm.
• Strain the stock pressing all the vegetables to extract all the juices.
• Taste stock for seasoning, and remove one cup of stock to make the sauce.
• Serve the rest of the stock as a soup, before eating the beef.
• For the sauce-- Melt the butter, saute the onion over med.
• heat until soft.
• Stir in the flour, and cook until lightly browned.
• Add the one cup of stock, horseradish and lemon juice along with salt, pepper, and sugar, to taste.
• Bring sauce to a boil, stirring, simmer 3 minutes.
• Remove from heat and add the cream.
• Serve the beef with boiled potatoes, and the sauce seperately--.

Steps:

• Tie meat with kitchen string to form a "neat joint." (optional).
• Place brisket in a large saucepan or Dutch oven; barely cover with water and bring to a boil.
• Prepare a bouquet garni with the parsley, thyme, and bay leaves (tie together with kitchen string, wrap in cheesecloth, or just drop in if that doesn't bother you); stud each onion quarter with a clove.
• Place bouquet garni in pot with peppercorns, studded onions, turnip, celery, and leek; cover and simmer for 2 hours.
• Add carrots and simmer until carrots are tender, about 30 to 40 minutes.
• Transfer beef to a serving platter, season with salt if needed, surround with carrots, and keep warm.
• Skim fat from surface of cooking liquid, then strain into a gravy boat and serve alongside beef and carrots.