Sail Brisket of Beef is an economical dish, particularly good when served with boiled potatoes, mustard and beer. Or serve it cold with salad. The cooking liquid may be used as a basis for a sauce or soup.
1 X 5 lb. salt brisket of beef
2 large carrots, scraped and sliced
2 onions, sliced
1 garlic clove, crushed
2 bay leaves
Place the meat in a large mixing bowl and pour over enough cold water to cover. Set the meat aside for 3 hours.
Preheat the oven to warm 325 °F (Gas Mark 3, 170DC).
Drain the meat and wipe it dry with kitchen paper towels. Place the meat, carrots, onions, garlic, bay leaves and peppercorns in a large flameproof cas-serole and pour in enough water to almost fill the casserole. Bring the water to the boil over high heat. Remove the casserole from the heat and cover with aluminium foil or greaseproof or waxed paper and the lid. Place the casserole in the oven and bake for 3J to 4 hours or until the meat is tender when pierced with the point of a sharp knife.
Remove the casserole from the oven and transfer the meat to a carving board to cool slightly. Strain the cooking liquid, discarding the vegetables and flavourings and reserve for future use.
Cut the meat into thin slices and arrange them on a warmed serving dish. Serve immediately.