Poached Salt Beef and Root Vegetables
This comforting main course features a large piece of salt beef slowly braised in the oven with a selection of baby root vegetables. The dish is cooked in a flavourful chicken stock enriched with English mustard, creating a savoury broth. After cooking, the beef is sliced and served draped over the vegetables, finished with fresh dill. It's a substantial and satisfying meal ideal for a gathering.
Ingredients
- 1 1/2l chicken stock
- 4 tbsp English mustard
- 8 baby heritage carrots peeled
- 8 baby turnips peeled and halved
- 16 medium salad potatoes scrubbed
- 1 1/2kg piece salt beef
- 16 French Breakfast radishes tops left on
- 16 cocktail or small pickled onions
- small handful picked dill fronds
Method
- Set your oven to 160C/140C fan/gas 3. Place the stock in a flameproof roasting tin or shallow casserole, stir in 3 tbsp of the mustard and bring it to a boil. Remove from the heat, then add all the vegetables except for the radishes and onions. Position the beef in the centre with the fat side facing up. Coat the top of the beef with the rest of the mustard, sprinkle over 1 tsp cracked black pepper, cover with a lid or foil and braise in the oven for 3 hrs, or until the beef becomes tender.
- Allow the contents to cool slightly. Remove the meat from the dish, place it on a board and slice it thinly. Mix the onions into the broth with the other cooked vegetables. Ladle the braised vegetables into bowls and pour the mustardy cooking liquid over them. Arrange the slices of beef on top, then tuck the radishes in amongst everything. Finish by scattering the dill fronds over the dish just as you serve.
Nutrition (per serving)
Calories559 kcal
Fat32 g
Saturates13 g
Carbs20 g
Sugars9 g
Fibre8 g
Protein44 g
Sodium1040 mg
Salt2 g
Recipe details
Skill levelMore effort
CategoryMain course
