Pot-roasted Silverside Beef with Red Wine, Vegetables and Mash

Method

1. Preheat the oven to 160˚C320˚Fgas mark 2.
2. Heat a large saucepan over a high heat. Season the beef with salt and pepper then sear it on all sides until golden brown. Remove the beef from the pan, adding a little more oil if needed.
3. Add the vegetables to the pan and allow to colour slightly before adding the flour. Stir well for a minute before adding the red wine, stock, thyme and beef back to the pan. Cover the pan with a lid and place in the oven for 2-3 hours until the meat is tender.
4. When the meat is cooked, remove it from the pan and keep warm under tin foil. Strain the liquid through a sieve, keeping the vegetables to one side. Return the liquid back to the pan and place over a high heat and boil for 5-10 minutes until reduced and thickened. Return the vegetables to the pan and warm through. Season with salt and pepper.
5. For the mash, peel the potatoes and place in a large pan of boiling water, which has been salted well. Boil for 10 minutes or until the potatoes are tender then strain.
6. Place the potatoes back in the pan over a low heat for 1 minute to remove any excess moisture. Add the butter and milk. Season with salt and pepper then mash well. Adjust the seasoning, adding more milk if it is a little dry.
7. Carve the beef into slices and serve with the mashed potato, pot-roasted vegetables and a little of the reduced sauce.