Slowly pot-roasting this cut produces tender slices of beef with plenty of well-flavoured sweet red wine gravy.
Slow-cooked Silverside with Shallots
- Preparation time: 10 minutes
- Cooking time: 210 minutes
- Total time: 3 hours 40 minutes
- 2 tbsp vegetable oil
- 1kg Hereford or Aberdeen Angus silverside of beef
- 20 shallots, peeled
- 3 Cloves garlic, sliced
- ½ x 15g pack fresh thyme
- 1 rosemary sprigs
- 2 bay leaves, torn
- 300 ml red wine
- 250ml hot beef stock
- 3 tbsp tomato purée
- 1 tbsp cornflour (optional)
- Preheat the oven to 170C, gas mark 3. Heat the oil in a large, flameproof casserole (with a well-fitting lid). Sear the beef over a high heat for 4-5 minutes, turning regularly so that the outside is a golden brown all over. Transfer the beef from the pan to a plate and keep warm.
- In the same pan, fry the shallots and garlic for 2-3 minutes, until starting to colour. Meanwhile, make the bouquet garni by tying together the thyme, rosemary and bay leaf with a piece of kitchen string. Stir in the red wine with the beef stock and tomato purée. Return the beef to the pan. Add the bouquet garni, season and bring to the boil.
- Cover and transfer to the oven for 3 to 3 and a half hours, turning the beef in the liquid halfway through cooking. Remove the beef from the pan, cover with foil and keep warm. Allow to rest for 20 minutes before slicing. Remove the bouquet garni and discard. Meanwhile, if you want your gravy thicker, add a little cold water to the cornflour to make a paste before stirring into the gravy. Return the casserole to the hob and bring to the boil, stirring. Serve with the thickly sliced beef, curly kale and creamy mashed potato.