New England simmered beef

Place the beef in a flameproof casserole. Add about 1.5 litres (2 3⁄4 pints) water to cover the meat very generously. Bring to the boil over a high heat, skimming the surface as necessary to remove all the grey foam.

As soon as the liquid comes to the boil, reduce the heat to very low. Tie the thyme, parsley, bay leaf, garlic and peppercorns in a little muslin bag and add to the pan with the leek and celery. Half cover the pan and simmer gently, skimming the surface when necessary, for 13⁄4–2 hours or until the beef is very tender when pierced with the tip of a sharp knife.

Meanwhile, make the beetroot relish. Place the beetroot in a bowl with the spring onions and parsley. Season with salt and pepper to taste and gently stir together. Cover and chill.

Preheat the oven on a low setting. When the meat is tender, use 2 large spoons to transfer it to an ovenproof dish. Spoon over enough of the cooking liquid to cover the meat, then tightly cover the dish with foil. Place in the oven to keep warm.

Remove the muslin bag from the casserole and discard. Add the potatoes and shallots to the casserole with ½ tsp salt, increase the heat and cook for 5 minutes. Add the turnips and carrots and simmer for a further 15 minutes or until the vegetables are tender. With a draining spoon transfer them to the dish with the meat.

Add the cabbage to the broth in the casserole and simmer for 3 minutes or until it is tender. Remove with a draining spoon and add to the other vegetables.

To serve, slice the beef against the grain and place the slices in soup plates or plates with rims. Top with a selection of vegetables and spoon over some of the broth. Sprinkle with parsley and serve with the relish.