• 1.75 kg (3½ lb) piece of salted and rolled brisket or silverside of beef
  • 1 onion
  • 15 whole cloves
  • 300 g (10 oz) baby onions or shallots, peeled but left whole
  • 3 bay leaves
  • plenty of thyme and parsley sprigs
  • ½ teaspoon ground allspice
  • 300 g (10 oz) small carrots
  • 1 small swede, cut into small chunks
  • 500 g (1 lb) floury potatoes, cut into chunks
  • pepper
  • chopped parsley, to garnish

Put the beef in a flameproof casserole in which it fits quite snugly. Stud the onion with the cloves and add to the casserole with the baby onions or shallots, bay leaves, herbs, allspice and plenty of pepper.

Add just enough water to cover the beef and bring slowly to the boil. Cover with a lid and place in a preheated oven, 120°C (250°F), Gas Mark ½, for 2½ hours or until the meat is tender, adding the carrots, swede and potatoes to the casserole after 1 hour of the cooking time. Leave to rest for 15 minutes before carving.

Drain the meat to a plate or board. Cut into thin slices and serve on warmed plates with the vegetables. Sprinkle with parsley and serve with a jug of the cooking juices for pouring over.

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