Retailer any leftover salt beef within the broth – it will intensify the flavour and stop the meat changing into dry. ”

Technique

  1. Place the brisket in a big saucepan and canopy with chilly water.
  2. Peel and quarter the onions, then add to the pan with the bay and peppercorns.
  3. Carry to the boil, then cut back to a low warmth and simmer for two to 2 hours 30 minutes, or till tender.
  4. Fastidiously take away the brisket to a board, then slice up and serve heat with Yorkies and steamed greens.

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