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Poached salt beef & root veg New-recipe-icon

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

  • Prep: 20 mins
    Cook: 3 hrs
  • Serves 8
  • More effort
  • Serves 8
  • More effort
  • Calories 559
  • Carbohydrates 20
  • Saturated Fat 13
  • Sugar 9
  • Protein 44
  • Fat 32
  • Fibre 8
  • Salt 2.6

Nutrition per serving

  • Calories 559
  • Carbohydrates 20
  • Saturated Fat 13
  • Sugar 9
  • Protein 44
  • Fat 32
  • Fibre 8
  • Salt 2.6

Ingredients

  • 1½ l chicken stock
  • 4 tbsp English mustard
  • 8 baby heritage carrots, peeled
  • 8 baby turnips, peeled and halved
  • 16 medium salad potatoes, scrubbed
  • 1½ kg piece salt beef
  • 16 French Breakfast radishes, tops left on
  • 16 cocktail or small pickled onions
  • small handful picked dill fronds

Method

  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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