Put the beef in a pan that is big enough
to fit it and all the vegetables. Cover it with
water and bring to the boil, skimming off the
froth that comes to the surface. Tip the onion
and parsley into the pot and simmer gently
for 1 hr, skimming as necessary. Add the
carrots and simmer for 30 mins. Finally, add
the leeks and simmer for 30 mins longer.
The meat is ready when it feels tender when
prodded with a fork.
While the meat cooks, mix the beetroot
and horseradish with the sugar and vinegar
until the sugar has dissolved. remove the
beef and place it on a board. Scoop out the
carrots and leeks into a serving dish. Slice the
beef at the table and serve with the
vegetables and beetroot relish – but warn
everyone that a little goes a long way! You
can also offer some cooking liquid to drizzle
over if anyone wants it.