Monday 29 December 2014

Pot Roast Silverside of Beef with Root Veg

When I was a kid Mum would regularly pot roast silverside of beef on a Sunday but I haven't done it in ages. This one was on offer and gave me the incentive to give it a try. Silverside is a tough cut of meat so you must cook it as low and as slow as possible, about 4 hours.


Silverside of beef roasting joint
New potatoes
Carrots - peeled and thickly sliced
Parsnips - peeled and cut into thick chips
Onion - sliced
Dry cider - 1 bottle
Butter beans - 1 tin
Garlic - 1 clove, peeled
Beef stock cube
Rosemary - finely chopped, about a tablespoon
Mustard - 1 teaspoon, more if you like it spicy
Cornflour mixed with water


1. Season the beef on all sides with salt and pepper then sear on a high heat in a frying pan. Remove from the pan and place in casserole dish.
2. Sweat off the onions in the frying pan then add to the casserole dish.
3. Add the parsnips and carrots to the dish.
4. In the frying pan pour in the bottle of dry cider and bring to a boil.
5. Add the stock cube, rosemary and mustard to the cider then pour into the dish.
6. Place the dish on the middle shelf of the oven if possible on gas mark 2 for about 4 hours. Turn the beef every hour.
7. Towards the end of the cooking add the tin of butter beans to the dish.
8. Boil the new potatoes and clove of garlic until soft. Drain, season, add a knob of butter and lightly crush.
9. Remove the casserole dish from the oven. With a slotted spoon remove the veg and set aside, drain the gravy into a pan and bring back to a boil. Taste and season then thicken with cornflour
10. Bring the broccoli to a boil and simmer for about 3-4 minutes.
11. Slice the beef and plate it all up!

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