1.5kg silverside or topside of beef
1 -2 onions
4 Bay leaves
1 Beef stock cube
100ml wine (if you have any leftover)
(You may need beef gravy granules to make the juices into gravy)
Prep to Cook: Roasting tin and foil or an oval roaster with lid
Either way you need to capture all the steam to braise the meat
Dissolve the stock cube into 300ml boiling water
Pre-heated oven at 210C or Gas mark 7 (HOT)
Prep: Peel and slice each onion across the rings to 4 thick pieces
Place in the bottom of a roasting tin to make a bed for the beef
Peel and remove tops from the carrots – leave them whole
3. Prep the meat:
In a frying pan heat up 8 tablespoons of cooking oil until very hot! Use oven gloves
Carefully put the meat joint top down into the fat – take care it will spit!
Brown one side and using a carving fork turn the joint and brown the other side
This stage is important as no further browning will take place in the cooking
Cook the meat:
Place the beef joint over the vegetables ( the onions and the carrots)
Pop in the bay leaves and 6 peppercorns
Put in parsley stalks and some of the tops over the meat
Pour over the stock and the wine (or water)
Cover the dish either with a close fitting lid OR with foil wrap
Now place this in a pre-heated oven at 210C or Gas mark 7
Leave for 10 minutes!
Turn down the oven to 170C or Gas Mark 3
Cook for 1 hour 30 minutes - 2 hours
Take out of the oven and leave to stand wrapped up to retain warmth – up to 1 hour is no problem
When you have cooked the other parts of the meal remove the meat and slice
Use the juices for gravy (just blitz with a blender and add tsp gravy granules and water)
Slow cooked beef is a cert for the special dinner when you want to impress. Forget the anxiety of a roast just pop this meat in the oven and after it has cooked leave it to stand (rest).
Leaving the meat wrapped allowing it to rest makes it tender. It also means you can turn up the oven and roast off some parsnips and potatoes together. Drain off the meat juices and make into gravy using beef gravy granules. Don’t worry about the meat having cooled just carve it thinly and serve it with piping hot gravy – easy. (Remember to warm the plates – it does make all the difference)
Use the carrots in the gravy or just serve them with the meat.
Cooks Know How: After cooking this recipe you will know how to handle a joint of meat – probably topside! You will be a savvy shopper. Look out for joints of meat on the reduced counter when the bright red colour may be going browner in patches. It will be cheaper and yet cook just as nicely. You will know this is a foolproof way to serve beef when you are not sure how tender the meat may be. The proper name for this method of cooking is braising – but not many people know what that is – except you of course. You will understand the benefits of cooking the meat and letting it stand whilst you do everything else for that impressive beef dinner. You will benefit from your ability to plan ahead and get cooking well in advance of the meal.
Red meat supplies protein, iron and fat in the diet.