English Boiled Beef And Carrots - cooking recipe

Ingredients

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)

Preparation

Tie meat with kitchen string to form a \"neat joint.\" (optional).
Place brisket in a large saucepan or Dutch oven; barely cover with water and bring to a boil.
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.
Place bouquet garni in pot with peppercorns, studded onions, turnip, celery, and leek; cover and simmer for 2 hours.
Add carrots and simmer until carrots are tender, about 30 to 40 minutes.
Transfer beef to a serving platter, season with salt if needed, surround with carrots, and keep warm.
Skim fat from surface of cooking liquid, then strain into a gravy boat and serve alongside beef and carrots.