Boiled beef

Boiled beef is a historic English dish eaten by working class people in Victorian England, and it was also popular in the early nineteenth century United States, though its popularity has decreased in recent years. Traditionally cheaper cuts of meat were used, since boiling makes the meat more tender than roasting, and it was usually cooked with onions and served with carrots and boiled potatoes, with cabbage replacing carrots in other parts of England. It was not uncommon for the beef to be salted in brine for a few days and then soaked overnight to remove excess salt before it was boiled.