This simple, hearty pot roast of beef in Guinness is a great no-fuss dish for larger gatherings of friends and family.
Slow-Cooked Silverside With Bacon And Guinness
- Preparation time: 10 minutes
- Cooking time: 195 minutes
- Total time: 3 hours 25 minutes
- 1 tbsp olive oil
- 1.4-1.5kg piece of silverside beef
- ½ x 200g pack Waitrose Smoked English Lardons
- 2 carrots, peeled and cut into 1cm slices
- 2 onions, peeled and thickly sliced
- 440ml can Guinness Original
- 1 tbsp Worcestershire sauce
- 2 tbsp flour, blended to a paste with cold water
- 1 tbsp fresh thyme leaves, chopped
- Preheat the oven to 140°C, gas mark 1. Place a large flameproof casserole dish over a high heat and add the oil. Season the surface of the beef, keeping the string on, and cook for 5 minutes or until browned all over. Remove and set aside.
- Place the bacon in the dish and cook for 2 minutes, then add the carrot and onion. Cook for 4 minutes or until browned at the edges. Put the beef back in the dish.
- Add the Guinness and Worcestershire sauce and bring to the boil. Cover and place in the oven for 2 hours. Remove the lid and cook for a further hour, turning the meat once or twice to allow it to brown evenly.
- Return the casserole dish to the hob, remove the silverside, then stir the flour paste into the juices. Bring to the boil and cook gently for 1-2 minutes.
- Cut the string off the meat and carve into slices. Serve with the gravy, together with horseradish mash (see Cook's tip). Garnish with the chopped thyme.