This is a good Sunday lunch dish. Serve it with a hot horseradish sauce, red cabbage cooked with onions and apples, and boiled potatoes. The potatoes can be added to the pot and boiled with the meat. The stock, makes an excellent soup.
4 pints water
1 teaspoon salt
1 carrot, scraped and cut in half
3 parsley sprigs
1 celery stalk
1 leek, washed and trimmed
1 bay leaf
4 lb. boneless top beef rump
2 oz. ox liver
Put the water, salt, carrot, parsley, celery, leek, bay leaf and peppercorns in a large pot and bring to the boil. Add the beef and the liver. The meat must be covered with water so add more if neces-sary. Bring to the boil again and skim off the scum.
Lower the heat, half cover the pot and simmer very gently for 2 to 2 hours, or until the meat is tender. Add more boiling water whenever necessary during cooking to keep the beef covered at all times. For the last hour of cooking, cover the pot completely.
Remove the beef from the pan and serve on a heated dish.