French cuisine
Ingredients:
- 2 onions, diced.
- 1 glass of white wine.
- 1 can of tomatoes,
chopped.
- 250 ml
water.
- 3 tbsp of olive oil.
- 2 large carrots.
- ½ bunch
of leek.
- 2 shallots.
- 1 cup of broad beans.
- 1 spoon thyme.
- 2 bay leaves.
- 1 tsp salt.
- ½ tsp pepper.
Directions:
- Season the silverside
an hour before cooking with salt to tenderize.
- Preheat the oven to
150ºC / 300ºF.
- Add olive oil to a
casserole dish and allow the dish to reach a high temperature.
- Brown the joint on
sides to lock in the juices of the meat, 2 minutes on each side.
- Remove the meat and
add the diced onion, sautéing in the juices of the meat till the texture is
almost caramel.
- Return the meat to the
dish along with the herbs and tomato and cook for 2 hrs.
- Continue to top the
dish up with water to avoid burning off the natural gravy created by the
roasting beef.
- Add the mixed
vegetables and cook for an additional 45 minutes at the same temperature.
- Adding the vegetable
late will ensure they maintain an almost crunchy texture.
- Set the roast aside to
cool for 20 minutes before thinly carving.
- This pot roast and
vegetables should be accompanied with a creamy mash.
- Add the remaining
juices in the casserole dish to a gravy boat.