Pot-roasted Silverside Beef

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Silverside beef is not often used, but it is good value for money and when cooked for a long time over a low heat it is beautifully tender.

15 mins
3 hrs
Serves: 6
2kg (4 1/2 pounds) piece of silverside, rolled and tied
2 tbsp olive oil
1 onion, sliced
3 carrots, peeled and chopped
3 sticks of celery, sliced
2 cloves of garlic, crushed
A sprig of thyme (if available)
15g (1 1/2 oz) flour
375ml (13fl oz) red wine
1 beef stock cube made up to 1 pint with boiling water
1.5 kg (3.3 pounds) large floury potatoes
50g (2oz) butter
100ml (3 1/2 fl oz) milk
Salt and pepper


Preheat the oven to 160C/320F/gas mark 2. Heat a large saucepan over a high heat. Season the beef with salt and pepper then sear it on all sides until golden brown. Remove the beef from the pan, adding a little more oil if needed. Add the vegetables to the pan and allow to colour slightly before adding the flour. Stir well for a minute before adding the red wine, stock, thyme and beef back to the pan. Cover the pan with a lid and place in the oven for 2-3 hours until the meat is tender. When the meat is cooked, remove it from the pan and keep warm under tin foil. Strain the liquid through a sieve, keeping the vegetables to one side. Return the liquid back to the pan and place over a high heat and boil for 5-10 minutes until reduced and thickened. Return the vegetables to the pan and warm through. Season with salt and pepper. For the mash, peel the potatoes and place in a large pan of boiling water, which has been salted well. Boil for 10 minutes or until the potatoes are tender then strain. Place the potatoes back in the pan over a low heat for 1 minute to remove any excess moisture. Add the butter and milk. Season with salt and pepper then mash well. Adjust the seasoning, adding more milk if it is a little dry. Carve the beef into slices and serve with the mashed potato, pot-roasted vegetables and a little of the reduced sauce.