Preparation time: 10 minutes
Cooking time: 195 minutes
1 tbsp olive oil
1.4-1.5kg (600-700g) piece of silverside beef
½ x 200g (7oz) pack smoked English lardons
2 carrots, peeled and cut into 1cm slices
2 onions, peeled and thickly sliced
440ml (16floz) can Guinness Original
1 tbsp Worcestershire sauce
2 tbsp flour, blended to a paste with cold water
1 tbsp fresh thyme leaves, chopped
1. Preheat the oven to 140°C/R1. Place a large flameproof casserole dish over a high heat and add the oil. Season the surface of the beef, keeping the string on, and cook for 5 minutes or until browned all over. Remove and set aside.
2. Place the bacon in the dish and cook for 2 minutes, then add the carrot and onion. Cook for 4 minutes or until browned at the edges. Put the beef back in the dish.
3. Add the Guinness and Worcestershire sauce and bring to the boil. Cover and place in the oven for 2 hours. Remove the lid and cook for a further hour, turning the meat once or twice to allow it to brown evenly.
4. Return the casserole dish to the hob, remove the silverside, then stir the flour paste into the juices. Bring to the boil and cook gently for 1-2 minutes.
5. Cut the string off the meat and carve into slices. Serve with the gravy, together with horseradish mash (see Cook’s tip). Garnish with the chopped thyme.
To make the mash, stir 1-2 teaspoons horseradish sauce into Waitrose Creamy Mash. For a milder flavour, try Dijon or wholegrain mustard instead of horseradish.
Recipe and image courtesy of waitrose.com