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Beef Recipe - Braised Silverside of Beef

This lean boneless cut needs to be larded or, as in this recipe, spiked with herbed butter before being slowly simmered in a richly flavoured stock. Vegetables are added towards the end of the cooking period and served round the meat.

1 x 1,5kg silverside
40ml butter
2 cloves garlic, crushed
5ml mixed dried herbs
5ml each salt and dry mustard
2ml paprika
25ml oil
2 onions, chopped
250ml heated beef stock
125ml red wine
125ml tomato puree
2 bay leaves
10ml Worcester sauce
10ml brown sugar
New potatoes and baby carrots

Trim off any loose bits of sinew or fat from joint. Cream butter with garlic and herbs and place in freezer to harden. Make small slits and stuff with slices of the herbed butter. Rub outside of the meat with salt, mustard and paprika. Heat oil in a large saucepan and brown meat and onions over low heat. Add stock, wine, tomato puree, bay leaves, Worcester sauce and sugar. Bring to a slow boil and then cover and simmer very gently for about 2 hours, or until meat is tender, turning twice. Add prepared vegetables and simmer until cooked. Remove meat to large serving platter and surround with potatoes and carrots. Thicken gravy in the old-fashioned way, with a mixture of flour and water. Ladle a few spoonfuls over the joint and serve the remainder separately. Serves 6.