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
Units
Scale
- 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.