Ingredients:
1 Bolar blade roast (approx. 2kg)
Olive Oil
Salt and Pepper
2 medium onions, chopped
4 carrots, peeled and diced
6 celery sticks, diced
2 bay leaves
3 fresh sprigs of thyme/1 teaspoon dried thyme
400 grms baby potatoes
1 cup Campbell’s Beef Real Stock
Method:
Preheat oven to 160°. Rub beef all over with olive oil and sprinkle with salt and pepper. In a large flame proof casserole dish heat a splash of oil. Add onions, carrot, celery, bay leaf and thyme. Stir occasionally for 8-10 minutes or until veggies are softened. Remove dish from heat and set aside. In a heavy based frying pan heat a splash of oil over high heat. Add beef and sear on all sides until brown. Remove beef from pan and place on top of veggies in casserole dish. Deglaze the frying pan with beef stock and then pour over beef. Add baby potatoes. Cover with foil or lid and place in oven. Allow 30 minutes cooking time for every 500grm (approx. 2 hours). During cooking time, turn beef 3-4 times and check the level of the liquid and add more stock if required. Remove from oven and allow beef to rest for at least 15 minutes before serving. Slice beef to desired thickness and serve with veggies.
Serves: 6-8
Note:
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Grandma’s Silverside with white, parsley or mustard sauce
Ingredients:
1 piece of Drover’s corned silverside
1 cup of white vinegar
1 orange sliced into 3 pieces
1 brown onion, halved
2 bay leaves
½ tblspn whole peppercorns
Sauce:
250mls milk
2 tblspns cornflour
1 tblspn butter
Salt & pepper to taste
Options:
1 tblspn parsley, finely chopped or 1 tsp mustard
Method:
Place all of the silverside ingredients into a large pot and add water to cover. Bring to a boil skimming any impurities that float to the surface, then turn down the heat to a simmer for approx 90 minutes or until tender. Add some extra boiling water if the liquid level drops. Once cooked leave in the pot to rest in the liquid for a least 30 minutes or better yet an hour. Serve sliced with the sauce and steamed veggies.
Sauce:
Blend the cornflour with a little milk to a paste then heat the rest of the milk with the butter in a pan until almost boiling. Drizzle in the paste stirring constantly until thickened. Leave as a simple white sauce or stir through the parsley or mustard.
Serves: 6
Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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