“Retailer any leftover salt beef within the broth – it will intensify the flavour and stop the meat changing into dry. ”
- Place the brisket in a big saucepan and canopy with chilly water.
- Peel and quarter the onions, then add to the pan with the bay and peppercorns.
- Carry to the boil, then cut back to a low warmth and simmer for two to 2 hours 30 minutes, or till tender.
- Fastidiously take away the brisket to a board, then slice up and serve heat with Yorkies and steamed greens.