Slow cooked silverside braised with red wine recipe

24 ratingsRate
  • Serves 6
  • 5 hrs 00 mins
  • 585 calories / serving
  • Freezable
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Slow cooked silverside braised with red wine and spring vegetables HERO

Preheat oven to Gas 3, 170ºC, fan 150ºC. 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 (or overnight at Gas ½, 130ºC, fan110ºC, for an even more tender joint), 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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  • Ingredients

  • 1tbsp olive oil
  • approx 1.75kg (3½lb) piece silverside beef
  • 250g (8oz) streaky bacon, chopped
  • 2 sticks celery, cut into chunks
  • 6 garlic cloves, unpeeled
  • 200g (7oz) pack baby carrots
  • 250ml (8fl oz) red wine
  • 350ml (12floz) vegetable or beef stock
  • few sprigs of rosemary
  • few sprigs of thyme
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  • Calories
    585
    30%
  • Sugar
    4g
    5%
  • Fat
    26g
    38%
  • Saturates
    8g
    40%
  • Salt
    2.1g
    35%
of an adult's Reference Intake daily amount.
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