Boiling (or rather, simmering) is an excellent method of rendering large pieces of meat (including whole joints) tender. If you want to create a rich, well-flavoured broth (usually at the expense of the meat), put the joint into a pan of cold water and bring it slowly to the boil. However, if you want to keep most of the flavour in the meat, plunge it into unsalted boiling water or, better still, into boiling stock.
Once the liquid has reached boiling point, remove any scum from its surface, then cover the pan with a tight fitting lid. Turn the heat down low and simmer the meat gently; this will enable the connective tissues to melt gradually, keeping the meat succulently tender and moist. If the water boils too rapidly, then the gelatinous connective tissue will dissolve and the meat will become dry and tough.
During the last 45 minutes of cooking, add a selection of herbs and chopped vegetables. For a cold, boiled joint, leave the meat to cool in the liquid, and then drain thoroughly before serving.
