If you're interested in beef joints for roasting, this beef silverside recipe is melt in the mouth delicious, with hearty winter veg and a rich onion gravy.
Slow Roasted Beef Silverside Recipe
Rated 3.2 stars by 13 users
Category
Slow cooking
Cuisine
French
Servings
4
Prep Time
15 minutes
Cook Time
2 hours
Inspired by BBC Good Food this recipe features beef silverside cooked to melt-in-the-mouth perfection, with hearty winter veg and a rich onion gravy...
If you're looking for beef joints for roasting they don't come better than this.
Ingredients
Directions
Preheat the oven to 160C/ 140C fan/ gas mark 3, then take the meat and rub with olive oil and seasoning to your taste.
In a large casserole dish, brown the meat all over for about 10 minutes over a gentle heat. Whilst this is happening heat some oil in a frying pan and fry the chopped carrots and celery for 10 minutes until nicely golden.
Remove the beef from the casserole dish and set it aside, then pour the wine into the casserole dish and boil for 2 minutes.
Next add the beef bone broth to your casserole dish, alongside the beef, carrots, celery and bay leaves.
Cover the dish and place it in the oven to cook for 2 hours, turning the beef halfway through to ensure it cooks evenly.
In the meantime add the sliced onions to a frying pan, alongside the thyme and seasoning and cook for around 15 minutes until the onions are softened. Then over a low heat add the butter and sugar and let the onions caramelise, stirring occasionally.
When caramelised, remove the thyme sprigs and set aside.
By now your beef should be lovely and tender. Take it out from the casserole dish alongside the carrots and snip off the string on the beef.
Return your onion pan to the heat and stir in the flour, cooking for 1 minute, then add to the juices in the casserole dish and give a good stir to create a rich gravy and season to taste.
Finally, add the beef and carrots back into the casserole dish and serve.
Recipe Note
To make your meal more hearty, add potatoes alongside the carrots to the casserole dish, otherwise serve with fluffy mash and steamed kale on the side!
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