Boiled Beef with Vegetables
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961 - Drawings by Andrew Warhol))
3 pounds beef brisket or 4-pound piece cross-rib beef
1 onion, peeled and sliced
2 stalks celery, sliced
1 bay leaf
2 tbsp vinegar
1 tsp salt
12 medium potatoes, pared
12 small onions, peeled
12 small carrots, scraped
1 - Place meat in deep stesing kettle or Dutch oven.
2 - Cover with boiling water.
3 - Add onion, celery, bay leaf, vinegar, and salt.
4 - Cover kettle and bring to a boil.
5 - Reduce heat and simmer about 3 hours, until meat is tender.
6 - Remove any scum which comes to the top at the end of 2 hours.
7 - Add potatoes, onions, carrots.
8 - Cover pot and continue to simmer 1 1/2 hours, until vegetables are cooked.
9 - Remove meat from kettle to warmed platter.
10 - Cut enough slices for all to be served.
11 - Surround meat with drained vegetables.
Makes 6 servings.
Usually Mustard Sauce or Horse-Radish Sauce is served with boiled beef.
Stock left in kettle should be simmered down to about 5 or 6 cups.
Chill overnight in covered bowl in refrigetrator. Next day skim off fat.
Heat stock, strain and serve as lunch broth.Garnish with small croutons
or cheese croutons.
We always save some broth for a base for split pea soup, either mak-
ing the soup in quantity and freezing what we don't eat up, or freezing
stock for the cold winter day when pea soup with croutons, salad, and
French garlic bread will warm our cockles. No stale bread ever goes to
waste at Daisyfields. It is made into savory, herb-flavored croutons
and stored in glass jars, covered, in the refrigerator to add zing to soups