Boiled Beef and Carrots

Serves 6

1.6 kg (3½ lb) Lean Salted Silverside or Brisket of Beef
18 small Carrots
2 sticks Celery
2 small Turnips
2 small Onions
1 Leek
8 Cloves
6 Black Peppercorns
1 Bouquet Garni

Soak the meat in cold water for several hours or overnight and then rinse.
Tie the meat to form a neat joint and put in a large saucepan.
Cover with just enough water and bring slowly to the boil.
Chop the celery and leek, quarter the onions and turnip.
Add the bouquet garni, crushed peppercorns, onions each quarter stuck with a clove, turnip, celery and leek.
Cover and simmer for about 2 hours.
Add the carrots and simmer for another 30-40 minutes until the carrots are tender.
Carefully transfer the beef and carrots to a serving plate and keep hot.
Skim the fat from the surface of the cooking liquid and strain.
Boil the liquid to reduce, transfer to a sauceboat or jug.
Serve immediately.