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.

Recipe uploaded with Shop'NCook for iPhone.

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