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.