Silverside with Guinness & Bacon
Number of Servings
I can't get enough of this proper comfort food, completely hassle-free and with minumum effort, you get maximum flavour. Perfect fodder for when the nights draw in and a cosy fire flickers in the background.
If you find the flavour of stout too bitter just add half the stout and substitute the other half with beef stock, or dollop in a spoon of red onion marmalade at the end to take the edge off.
- 1.5kg Silverside
- 250g Bacon lardons
- 2 Carrots
- 2 Onions
- 2 Garlic cloves
- A bottle or can of Guinness
- 1 Tablespoon of Worcestershire sauce
- 1 Teaspoon of wholegrain mustard
- A few sprigs of thyme and rosemary
- 25g Butter
- 2 Tablespoons of flour
- Preheat the oven to 140C.
- Place a good sized casserole dish on the hob and heat. Season the beef then sear in the casserole dish until it is well browned. Remove and set aside.
- Add the bacon to the casserole dish and render a little. Then add the butter, the roughly chopped carrots, crushed garlic and onions, allow to brown a little.
- Place the beef back in the dish and pour in the Guinness, Worcester sauce, herbs and wholegrain mustard and bring to the boil.
- Cover the pot and cook for 2 hours. Once the beef is cooked, remove it from the pot and set aside.
- To the casserole dish whisk in the flour (or make a roux) and bring the sauce to the boil until it has thickened.
- Check the seasoning and then serve slices covered in the rich gravy.