Slow roast silver side of beef with garlic and thyme and red wine sauce – dinner 06/05/09
Serves 3
Perpetration time 45 minutes
Cooking time 2½ hours
500g silverside beef
15g thyme (finely chopped)
4 cloves garlic (3 finely chopped, 1 finely sliced)
300g new potatoes
9- 12 asparagus shoots
3 large field mushrooms (peeled)
2 med sprig rosemary
3 knobs of butter
4-5 tbsp olive oil
2 med banana shallots
1½ sml glasses of red wine
300 ml stock beef / chicken
This dish is a little lengthy, time is need but the results are great sliver side can be expensive I was lucky and found it on the Waitrose meat counter at half price because they were about to close! I love beef with thyme, its is possibly one of my favorite flavors and the asparagus I used in this recipe I bought for a £1 from an old village shop in Glynde on my way back from a day out cider tasting! Most of the herbs I use are from my little window box and when its open I always buy my veg from the open market. If you don’t use your local market for veg you will be so surprised at how much cheaper it is compared to your local super market!
Method
1) Rub some olive oil all over your beef and season with salt & pepper. Take a big enough pan for the meat and your hand to fit in and bring the pan up to full heat and seal (brown) your beef all over once this is done take off the heat and put to one side to rest. Be sure to keep all the juices that come out for your sauce!
2) Take the thyme and 2 garlic cloves with a good pinch of salt (I use Maldon at all times when cooking)give it a good mix together and take a good sheet of tin foil and place your beef on then rub in your salt and herb mix and wrap the foil around and place in the oven for 2 hours at 90 c
3) Whilst the beef is cooking boil your potatoes in lightly salted water until just soft (put a knife into a potatoes and if it falls off the knife this is generally a sign it is ready but give it a little squeeze on the side just to be sure!) when the potatoes are ready drain and put in a roasting tray with your peeled mushrooms.
4) Take your rosemary and a small pinch of salt and pound in a pestal and mortal until a paste comes then add a glug of olive and mix when this is done you should have a sort of rosemary oil. Pour this over the potatoes and mushrooms with a good pinch of black pepper and sprinkle over with the sliced garlic and give it all a good toss ready for when the beef comes out of the oven.
5) Roughly chop your shallots, garlic and a sprig of rosemary for good measure and black pepper. put a pan on a high heat with a little olive oil and add your shallots etc when starting to brown stirring continually, add your red wine and let it reduce by 2/3 then add your beef/chicken stock and the meat juices (and the juices that will come when you take your beef from the oven) bring to the boil then reduce heat to a strong simmer skimming any excess fat that might come to the top.
6) Once the beef is cooked take out the oven and place to on side to rest (the beef should feel a little soft NOT firm as to be sure it is still med rare)and turn the oven upto 215c. When the oven has reached temp add your potatoes and mushrooms and roast for 15 minutes.
7) Whilst this is happening take a pan with a lid, add 2/3 water 1/3 butter (70ml water 20g butter) and s&p put on a med high heat until the butter melts when the butter has melted add the asparagus and put the lid on and give a good shake!
8) The sauce should have reduced by about 2/3 by now and smelling great! Pass your sauce through a sieve (or a fine sieve if u have one)
9) Remove the asparagus from the heat after about4-5 mins, slice your beef potatoes out the oven and serve.
Serves 3
Perpetration time 45 minutes
Cooking time 2½ hours
500g silverside beef
15g thyme (finely chopped)
4 cloves garlic (3 finely chopped, 1 finely sliced)
300g new potatoes
9- 12 asparagus shoots
3 large field mushrooms (peeled)
2 med sprig rosemary
3 knobs of butter
4-5 tbsp olive oil
2 med banana shallots
1½ sml glasses of red wine
300 ml stock beef / chicken
This dish is a little lengthy, time is need but the results are great sliver side can be expensive I was lucky and found it on the Waitrose meat counter at half price because they were about to close! I love beef with thyme, its is possibly one of my favorite flavors and the asparagus I used in this recipe I bought for a £1 from an old village shop in Glynde on my way back from a day out cider tasting! Most of the herbs I use are from my little window box and when its open I always buy my veg from the open market. If you don’t use your local market for veg you will be so surprised at how much cheaper it is compared to your local super market!
Method
1) Rub some olive oil all over your beef and season with salt & pepper. Take a big enough pan for the meat and your hand to fit in and bring the pan up to full heat and seal (brown) your beef all over once this is done take off the heat and put to one side to rest. Be sure to keep all the juices that come out for your sauce!
2) Take the thyme and 2 garlic cloves with a good pinch of salt (I use Maldon at all times when cooking)give it a good mix together and take a good sheet of tin foil and place your beef on then rub in your salt and herb mix and wrap the foil around and place in the oven for 2 hours at 90 c
3) Whilst the beef is cooking boil your potatoes in lightly salted water until just soft (put a knife into a potatoes and if it falls off the knife this is generally a sign it is ready but give it a little squeeze on the side just to be sure!) when the potatoes are ready drain and put in a roasting tray with your peeled mushrooms.
4) Take your rosemary and a small pinch of salt and pound in a pestal and mortal until a paste comes then add a glug of olive and mix when this is done you should have a sort of rosemary oil. Pour this over the potatoes and mushrooms with a good pinch of black pepper and sprinkle over with the sliced garlic and give it all a good toss ready for when the beef comes out of the oven.
5) Roughly chop your shallots, garlic and a sprig of rosemary for good measure and black pepper. put a pan on a high heat with a little olive oil and add your shallots etc when starting to brown stirring continually, add your red wine and let it reduce by 2/3 then add your beef/chicken stock and the meat juices (and the juices that will come when you take your beef from the oven) bring to the boil then reduce heat to a strong simmer skimming any excess fat that might come to the top.
6) Once the beef is cooked take out the oven and place to on side to rest (the beef should feel a little soft NOT firm as to be sure it is still med rare)and turn the oven upto 215c. When the oven has reached temp add your potatoes and mushrooms and roast for 15 minutes.
7) Whilst this is happening take a pan with a lid, add 2/3 water 1/3 butter (70ml water 20g butter) and s&p put on a med high heat until the butter melts when the butter has melted add the asparagus and put the lid on and give a good shake!
8) The sauce should have reduced by about 2/3 by now and smelling great! Pass your sauce through a sieve (or a fine sieve if u have one)
9) Remove the asparagus from the heat after about4-5 mins, slice your beef potatoes out the oven and serve.
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