28 Feb Slow-Cooking Silverside recipe with red wine
I love to cook this silverside recipe because you prepare all the ingredients and then fry the meat and veggies and leave it on the pot to do his magic, and the red wine gives an extra flavour to the dish.
I always do a big piece of silverside meat to eat that day and freeze the slices in portions for later. It is a good option because it gets better and better when you reheat. Therefore, if you love batch cooking, this is your recipe.
The silverside slow cooking recipe is versatile because you can serve it with mashed potatoes, rice, salads, baked potatoes or steamed veggies. Use your imagination to find your favourite side dish.
Ingredients
- Silverside Corn Beef
- onions
- minced garlic
- tomato paste
- carrots
- celery
- laurel
- red wine
- beef stock
Frequently Asked Question about the Silverside Recipe
- Can I freeze this recipe? Yes, you can freeze them for three months or keep them in the fridge for up to 3 days.
- Can I use other veggies in the recipe? Yes, you can add other veggies from your preference.
- Can I use a Slow Cooking pot for this recipe? You can use them. I don’t have it, so I do it with a regular pot.
Products that I use for this recipe:
- Non-Stick Pot: https://amzn.to/3FA1kma
- Measuring cups and spoons: https://amzn.to/3lXo3B7
- Mixing Bowls: https://amzn.to/3FO6cUX
- Electric Hand blender: https://amzn.to/3ncdf2u
Slow-Cooking Silverside recipe with red wine
Description
The Silverside recipe is simple for those who love doing the work upfront and let the pot do its magic. Perfect for batch cooking, a freeze in portions for later.
Ingredients
- 1.5 kg of Silverside Corn Beef
- 2 onions, diced
- 1 teaspoon of minced garlic
- 1 tablespoon of tomato paste
- 2 carrots, peeled and sliced
- 4 celery stick cut into pieces
- 2 laurel leaves
- 750 ml of red wine
- 2 cups of beef stock
- Oil
- Salt and Pepper
Instructions
- Clean the silverside corn beef from the excess grease. Put some salt and pepper and reserve.
- Cut all the veggies and dice the onions in big chunks. Also, slice the carrots and celery sticks.
- Drizzle some oil over a medium heat pot and start frying the meat. You have to turn it over to each side and let it fry for a couple of minutes. The idea is to have those crispy golden brown sides put aside the silverside when you finish.
- In the same pot, fry the onions, garlic, tomato paste, laurel, carrots and celery for 5 minutes to let all the juices flow. Sprinkle some salt and pepper to them. Finally, add the silverside meat to the pot and cover it with the wine and beef stock. Let it simmer and turn the heat to a minimum and let it cook for 2.5 hours.
- Put the meat over a cutting board and slice it. If you want, you can use an electric hand mixer and beat all the veggies to do a more gravy consistent sauce or leave it like that with the veggies. Serve it with rice, mashed potato, salad or whatever you are into the mood off.
Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.
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