Canal Boat - - Cooking : Back K Cabin -

Choose a joint of beef with the least fat and a pack of stew­ing veg­eta­bles con­tain­ing car­rots, swede, parsnip, turnip and onions. Re­move any net wrap­ping from the meat and tie up well with string, leav­ing a well knot­ted end to use later to re­move it from the pan.

Pre­pare the veg­eta­bles in the usual way and then leave them cov­ered in cold wa­ter un­til re­quired. Place the beef in a large saucepan and cover with cold wa­ter. Bring the wa­ter to the boil, re­duce to a sim­mer and re­move any scum from the sur­face us­ing a serv­ing spoon.

Add a good ta­ble­spoon of horseradish sauce and ditto English mus­tard, four bay leaves and a good few grinds of pep­per to the wa­ter. Sim­mer for two hours, top­ping up the wa­ter as nec­es­sary to en­sure the meat re­mains cov­ered and keep­ing a lid on the pan through­out cook­ing.

Chop the veg­eta­bles into chunks, add to the pan and cook for at least 30 min­utes. Re­move the meat from the pan and al­low it to rest un­der some tin foil topped with a tea towel for at least 15 min­utes. Cook some green veg­eta­bles of your choice and thicken some of the meat stock with gravy gran­ules to make a gravy. Carve the beef and serve the ac­com­pa­ny­ing veg­eta­bles on to very hot plates. Since the re­sult­ing gravy is so de­li­cious, have a cou­ple of thick slices of bread to clean the plate so that noth­ing is wasted.

There will be enough meat left over for sand­wiches and to have cold with a jacket potato and the stock from cook­ing can be whizzed up with a food pro­ces­sor and makes a tasty, fill­ing soup. All in all this is a very eco­nom­i­cal meal.

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