WHAT YOU’LL NEED
- 1 tbsp olive oil
- approx 1.75kg (3.5 lb) piece of silverside
- 250g (8 oz ) streaky bacon, chopped
- 2 sticks celery, cut into small chunks
- 6 garlic cloves, unpeeled
- 200ml (8fl oz) red wine
- 350ml vegetable or beef stock
- few sprigs of rosemary
- few sprigs of tyme
THE METHOD
Preheat oven to Gas 3, 170 celsius, fan 150 celsius.
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 4.5 hours, 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 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.
