- 1½ g piece of salted brisket or silverside of beef
- 1 large onion, halved
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- large bunch parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 6 young carrots, scrubbed and left whole
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 6 small leeks
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
For the relish
- 3 large homecooked beetroot, coarsely grated
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 3 tbsp freshly grated horseradish
Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.
- 2 tsp golden caster sugar
- 2 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
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.