Boiled Beef and Carrotts..

[Steven 1935]

Does anyone know how to prepare the beef for the traditional Southern Dish. I remember that it was marinated in something for 24 hrs+ and was probally Silverside of Beef .When cooked it had a pinkish colour slightly salty and the texture of the old cut of beef known as 'skirt'.I fondly remember eating this delicious meal, which simply was served with carrots and boiled potatoes.I believe that may actually have been a Cockney Dish.

[Buenchico]

http://thefoody.com/meat/boiledbeefandcarrots.html

http://www.britannia.com/cooking/recipes/boiledbeef.html

http://www.greatbritishkitchen.co.uk/recipes_result.asp? name=boiledbeefandcarrots

http://www.allbritishfood.com/Beef%20Recipes/Boiled%20Be ef%20and%20Carrots%20with%20Herb%20Dumplings.php

http://www.cookitsimply.com/beef-silverside-recipes/boil ed-beef-and-carrots-with-herb-dumplings-0010-0211h.html

Hoping this helps,

Chris

[Welling]

Mrs Beeton gives a recipe as follows:

4 qt ($.5 litres) cold water

1lb 8 oz (680g) common salt

6 oz (170g) brown sugar

0.5 ox (14g) saltpetre (potassium nitrate)

Boil ingredients together for 15 minutes., skimming well. Strain into an earthenware vessel and leave until cold Remove any discoloured parts from meat, wipe the meat well, put into the liquid and leave for 10 to 14 days. Keeep in a cool place and turn every day if not completely immersed.

Bear in mind that this is a Victorian recipe and using modern ingredients the skimming of the liquor and the trimming of the meat are unnecessary. We use silverside for the meat. Aftre pickling it my wife soaks it in fresh water for a day or two to reduce the saltiness.

Cook for 20 mins/lb (46 mins/kg) plus 20 minutes. Enjoy (don't forget the suet dumplings