- 1kg silverside or topside of beef, with no added fat (see tip, below)
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 8 young carrots, tops trimmed (but leave a little, if you like)
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 celery stick, finely chopped
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 200ml white wine
- 600ml rich beef stock
- 2 bay leaves
- 500g onion
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- a few thyme sprigs
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 1 tsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tsp light brown or light muscovado sugar
- 2 tsp plain flour
Heat oven to 160C/140C fan/gas 3. Rub the meat with 1 tsp of the oil and plenty of seasoning. Heat a large flameproof casserole dish and brown the meat all over for about 10 mins. Meanwhile, add 2 tsp oil to a frying pan and fry the carrots and celery for 10 mins until turning golden.
Lift the beef onto a plate, splash the wine into the hot casserole and boil for 2 mins. Pour in the stock, return the beef, then tuck in the carrots, celery and bay leaves, trying not to submerge the carrots too much. Cover and cook in the oven for 2 hrs. (I like to turn the beef halfway through cooking.)
Meanwhile, thinly slice the onions. Heat 1 tbsp oil in a pan and stir in the onions, thyme and some seasoning. Cover and cook gently for 20 mins until the onions are softened but not coloured. Remove the lid, turn up the heat, add the butter and sugar, then let the onions caramelise to a dark golden brown, stirring often. Remove the thyme sprigs, then set aside.
When the beef is ready, it will be tender and easy to pull apart at the edges. Remove it from the casserole and snip off the strings. Reheat the onion pan, stir in the flour and cook for 1 min. Whisk the floury onions into the beefy juices in the casserole, to make a thick onion gravy. Taste for seasoning. Add the beef and carrots back to the casserole, or slice the beef and bring to the table on a platter, with the carrots to the side and the gravy spooned over.
Choosing your meatIf you can, pick a flatter piece of meat rather than a taller, rounder one of the same weight. This will cook in less time, as the heat has less distance to travel, and more of the meat will be sitting in the cooking liquid for more of the time. If you’re scaling up the recipe to serve more than four, or you have a rounder cut of meat, the roast may take 3 hours.