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Beef: Silverside Roast with Wholegrain Mustard Sauce
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1.75kg | silverside |
1tbsp | olive oil |
250g | streaky bacon, chopped |
10 large | shallots, peeled and halved |
2 sticks | celery, cut into chunks |
6 | garlic cloves, unpeeled |
200g pack | baby carrots |
250ml | red wine |
350ml | vegetable |
beef stock, alternative | |
few sprigs | rosemary |
thyme | |
Preheat oven 170°C, fan 150°C, 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 4½ 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 it's 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. Wholegrain mustard sauce | |
1/4 cup | dry white wine |
2 tablespoons | brandy |
1 cup | whipping cream |
1/4 cup | whole-grain Dijon mustard |
1 1/2 tablespoons | fresh lemon juice |
1/4 teaspoon | salt |
1/4 teaspoon | freshly ground pepper |
Preparation
Stir together wine and brandy in a small nonaluminum saucepan; bring to a boil over medium-high heat.
Boil 4 minutes or until mixture is reduced to 1 tablespoon.
Add whipping cream; reduce heat to medium, and cook 6 to 8 minutes or until mixture thickens.
Gradually stir in remaining ingredients; cook just until thoroughly heated. Keep warm.
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