silverside pot roastrating:
yes, yes, I *know* most people don't have a kilo of silverside just hanging about needing to be used up. But we buy our beef from Steve Rawlings, a quarter of a cow at a time, and so we do have cuts that I need to think what to do with. And I had a tub of red wine-y stock in the freezer to be disposed of.
top and tail about 8-10 shallots, then put them in a bowl and cover with boiling water for about five minutes. This makes them easier to peel. Then peel them (obviously).
take a good wodge of carrots - whatever you feel right, really - top and tail, and peel if you must, then cut them into wedges about 2cm long. Ish.
take a piece of *good quality* silverside, about a kilo in weight. Sear it on all sides in some oil in a heavy, flameproof cast iron casserole. Be careful when you need to turn it, because it will be hot, heavy and spitting. Remove from the pan and set aside.
add shallots and carrots to the oil, and stir them about until the shallots just start to catch, so you get a bit of caramelisation.
as I had no decent stock, I mixed up a teaspoon of cornflour with some water and an organic beef stock cube, and added this to the vegetables.
then add about - oh, I don't know - 1/3? bottle of red wine, some beef stock, some juniper berries, some allspice berries, some whole black peppercorns, and a slug of sea salt. Oh, and some good balsamic vinegar. And a couple of teaspoonsful of redcurrant jelly. Put meat back in, bring to boil.
cover casserole *tightly* (I used foil as well), and put in pre-heated oven to gas 2 for about 4 hours. Cook it as slowly as you can.
remove meat, set aside to rest for five minutes, and reduce the stock down a bit to make a nice thick gravy. Instruct husband to carve, although this is barely necessary, as the meat almost falls off the knife.
serve with steamed brussels sprouts, and potatoes roasted in duck fat. Fab.