Boiled beef

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This article is about the English dish. For the Austrian dish, see Tafelspitz.

Boiled beef is a traditional English dish[1] which used to be eaten by working-class people in London; however, its popularity has decreased in recent years. Traditionally it was the cheaper cuts of meat that were used as boiling would make the meat more tender than roasting.[2] It was usually cooked with onions and served with carrots and boiled potatoes. It was not uncommon for the beef to be salted in a brine for a few days, then soaked overnight to remove excess salt before it was boiled. In other parts of England cabbage replaced carrots.

This dish gave rise to the old cockney song Boiled Beef and Carrots which is still sung in some East London pubs when they have a pianist and singsong night.

Boiled beef is also a traditional Jewish dish served in many homes and Jewish delis alike. It is usually flank steak boiled and served with vegetables, broth, and sometimes matzo balls.

References[edit]

  1. ^ Spencer, Colin (2002). British Food: An Extraordinary Thousand Years of History. New York: Columbia University Press. ISBN 9780231131100. 
  2. ^ Thring, Oliver (21 June 2010). "Consider boiled meat". The Guardian (London, United Kingdom). Retrieved 2 December 2014.