Two plates serving poached salt beef & root veg

Poached salt beef & root veg

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(2 ratings)

Prep: 20 mins Cook: 3 hrs

More effort

Serves 8

Enjoy salt beef in a broth with turnips, carrots, potatoes and radishes. A hearty meal for a get-together and with baby veg, the perfect summer one-pot

Nutrition and extra info

Nutrition: Per serving

  • kcal559
  • fat32g
  • saturates13g
  • carbs20g
  • sugars9g
  • fibre8g
  • protein44g
  • salt2.6g
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  • 1½ l chicken stock
  • 4 tbsp English mustard
  • 8 baby heritage carrots, peeled



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 8 baby turnips, peeled and halved



    Turnips are creamy-white with a lovely purple, red or greenish upper part where the taproot has…

  • 16 medium salad potatoes, scrubbed



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1½ kg piece salt beef
  • 16 French Breakfast radishes, tops left on



    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 16 cocktail or small pickled onions
  • small handful picked dill fronds


  1. Heat oven to 160C/140C fan/gas 3. Pour the stock into a flameproof roasting tin or shallow casserole dish, add 3 tbsp mustard and bring to the boil. Turn off the heat, then scatter in all of the vegetables except the radishes and onions. Nestle the beef in the middle, fat-side up. Brush the top of the beef with the remaining mustard, scatter over 1 tsp cracked black pepper, cover with a lid or foil and put in the oven for to braise for 3 hrs, or until the beef is tender.

  2. Leave everything to cool a little, then lift the meat from the dish, transfer to a board and carve into thin slices. Stir the onions through the broth with the other vegetables, then divide the braised vegetables between bowls and pour in the mustardy cooking juices. Drape the slices of beef over the top, then poke in some radishes so they’re in amongst it all. Scatter the dill over just before serving.

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Comments, questions and tips

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27th Aug, 2017
This was delicious. Like a restorative roast, and a refreshing change from the heavier more traditional affair. I actually found I didn't want the potatoes but the rest of the family ate them. We love radishes but I added them to the pot for the last 10 minutes, then added another 16 at the end of the recipe as directed. Will definitely be making this again as will work well through the seasons using different veggies, and the kids loved it which is a bonus
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