Slow Cooked Silverside with Red Wine

Cooking time: 4½ hours

What you need

1.75kg John Penny silverside
1tbsp olive oil
250g streaky bacon, chopped
10 large shallots, peeled and halved
2 sticks celery, cut into chunks
6 garlic cloves, unpeeled
200g pack baby carrots
250ml red wine
350ml vegetable or beef stock
few sprigs of rosemary and thyme

How to cook

Preheat oven to Gas 3, 170°C, fan 150°C, 325°F.

Heat the oil in a pan and then brown the meat well on all sides to seal in the flavours. Transfer to a deep roasting pan or casserole dish.

Brown the bacon and vegetables in the same pan and add to the casserole.

Pour in the wine and stock, bring to a simmer, cover tightly and cook in oven for approximately 4½ hours ensuring you baste the meat every so often.

Remove the meat to a board and slice thickly.

Add a splash of water to the sauce if it's too thick, or bring to the boil for a few minutes if too thin.

Put the meat back in the casserole, spoon over the sauce, cover and allow to rest for 15 minutes.

Serve with new potatoes and mustard.

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