For tender beef that melts in the mouth, cook it low and slow in the rich red wine sauce.
Ingredients
- 1.8kg piece beef silverside roast
- 1 tablespoon olive oil
- 20g butter
- 250ml (1 cup) red wine
- 250ml (1 cup) Massel beef stock
- 500g baby onions, peeled
- 2 carrots, peeled, coarsely chopped
- 2 celery sticks, coarsely chopped
- 2 tablespoons fresh rosemary leaves
- 300g small button mushrooms
Creamy parmesan & garlic mash
- 6 (about 1.25kg) Sebago (brushed) potatoes, washed
- 4 garlic cloves, unpeeled
- 20g butter
- 185ml (3/4 cup) warm milk
- 70g (1 cup) finely grated parmesan
Method
- Step 1Preheat oven to 160C. Season the beef with salt and pepper. Heat the oil and butter in a flameproof casserole dish over medium-high heat. Add beef and cook, turning, for 6-7 minutes or until brown. Transfer to a plate.
- Step 2Increase heat to high and add wine. Boil, scraping the pan with a wooden spoon to dislodge any bits that have cooked onto base, for 2 minutes or until wine has reduced slightly. Add the stock and bring to the boil. Add beef, onions, carrot, celery and rosemary and combine.
- Step 3Roast, covered, in oven for 1 1/2 hours or until beef is tender. Add the mushrooms and cook, covered, for 1 hour or until the meat is starting to fall apart. Transfer the beef to a plate. Cover with foil and set aside to rest. Place the casserole dish over high heat and boil for 15-20 minutes or until mixture has reduced by half.
- Step 4Meanwhile, to make the mash, bring a saucepan of water to the boil over high heat. Add potatoes and garlic and cook, covered, for 30 minutes or until potato is tender. Drain. Set aside for 10 minutes to cool. Peel potatoes and garlic and return to pan with the butter. Use a potato masher or fork to mash until smooth. Add the milk and parmesan and stir until smooth.
- Step 5Thickly slice the beef across the grain. Divide the mash among serving plates and top with beef and vegetables. Drizzle over sauce and serve.
- High protein
- Low carb
- Lower gi
Nutrition
3053 kj
Energy
28g
Fat Total
13g
Saturated Fat
8g
Fibre
77g
Protein
216mg
Cholesterol
581.78mg
Sodium
10g
Carbs (sugar)
34g
Carbs (total)
All nutrition values are per serve
- Author: Gemma Purcell
- Image credit: Luke Burgess
- Publication: Australian Good Taste
0