Roast Beef Silverside
Recipe Ingredients:
- 1kg Irish beef silverside
- ksian canola cooking oil
- 4 onions, halved
- thyme
- 1 bay leaf
- 2 carrots, chopped
- 25g of English mustard
- 300ml of tomato ketchup
- 100ml of apple juice
- 2 tsp smoked paprika
- 50g of honey
- 50g of treacle
- 100ml of water
- 60ml of sherry vinegar
- 450g of Irish beef silverside, diced into 1cm cubes
- 2 garlic cloves
- 2 onions, diced
- 2 carrots, peeled and cut into 1cm dice
- 200ml of brown ale
- 2 tsp tomato purée
- water, to bind
- 170g of self-raising flour
- 150g of shredded beef suet
- 50g of beef fat, aged, rendered down
- 1 pinch of salt
Recipe Method:
- Preheat the oven to 200°C/gas mark 6, or if using the sous vide method, preheat a waterbath to 57°C
- To prepare the beef, add the oil to a large pan and once hot, add the silverside fat-side down. Allow the fat to slowly render down until it turns a deep golden colour. Seal the other sides of the meat until nicely browned\
- If cooking sous vide, remove from the pan and place in a vacuum bag with the thyme, seal with a bar sealer and place in the water bath for 24 hours. The meat will have a very tender finish
- To cook in an oven, transfer the beef to a roasting tray on top of the optional vegetables and add the herbs. Lightly cover with tin foil and place in the oven for 15 minutes. After this time, turn the oven down to 150°C/gas mark 2 and cook for 1 hour 15 minutes, checking and basting every 15 minutes (or until the core temperature of the meat reaches 57°C)
- To make the filling for the suet pie, add a dash of oil to a large pan and seal the meat in batches – it is important to do this so that they colour nicely and do not stew in the pan. After browning each batch, tip the contents of the pan into a colander set over a bowl
- After all of the meat is sealed, add the vegetables to the pan and fry until nicely caramelised. Add the meat back to the pan and stir in the tomato purée. Cook out for 2 minutes, then deglaze with the beer and wine (wine lends a sweetness to counter the bitterness of the beer). Allow to reduce by half