English Boiled Beef And Carrots

• 3 lbs beef brisket
• 3 sprigs fresh parsley
• 3 sprigs fresh thyme
• 3 bay leaves
• 6 black peppercorns, lightly crushed
• 2 small onions, quartered
• 8 cloves
• 2 small turnips, quartered
• 2 celery ribs, chopped
• 1 leek, chopped
• 18 baby carrots
• salt (if needed)

1. Tie meat with kitchen string to form a "neat joint." (optional).
2. Place brisket in a large saucepan or Dutch oven; barely cover with water and bring to a boil.
3. Prepare a bouquet garni with the parsley, thyme, and bay leaves (tie together with kitchen string, wrap in cheesecloth, or just drop in if that doesn't bother you); stud each onion quarter with a clove.
4. Place bouquet garni in pot with peppercorns, studded onions, turnip, celery, and leek; cover and simmer for 2 hours.
5. Add carrots and simmer until carrots are tender, about 30 to 40 minutes.
6. Transfer beef to a serving platter, season with salt if needed, surround with carrots, and keep warm.
7. Skim fat from surface of cooking liquid, then strain into a gravy boat and serve alongside beef and carrots.

beef brisket, parsley, thyme, bay leaves, black, onions, cloves, celery, carrots, salt

Taken from www.food.com/recipe/english-boiled-beef-and-carrots-429503 (may not work)