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Slow Braised Beef Silverside with Roasted Roma Tomatoes & Red Shallot Gravy

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Prep Time 20 minutes
Cook Time 13 hours 30 minutes
Servings: 6
Course: Main Dish
Cuisine: Modern Australian
Ingredients Method Notes

Ingredients
  

  • 1.5 kg Piedimonte’s Beef Silverside Roast
  • 2 tbsp olive oil
  • 2 tsp sea salt
  • 1 tsp cracked black pepper
  • 2 lemons halved
  • 500 g Roma tomatoes
  • 6 red shallots peeled and halved
  • 4 cloves garlic crushed
  • 500 ml beef stock
  • 250 ml dry red wine optional
  • 2 tbsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • ¼ bunch Continental parsley roughly chopped

Method
 

  1. Preheat oven to 160°C.
  2. Season the beef generously with salt and pepper.
  3. Heat the olive oil in a large ovenproof casserole dish or Dutch oven over medium-high heat. Sear the beef on all sides until nicely browned.
  4. Remove the beef and add the shallots and garlic, cooking for 3-4 minutes until lightly caramelised.
  5. Stir through the tomato paste before adding the beef stock, red wine, Worcestershire sauce, bay leaves and thyme.
  6. Return the silverside to the pot.
  7. Arrange the Roma tomatoes and lemon halves around the beef.
  8. Cover with a tight-fitting lid and cook for approximately 3½ hours, or until the beef is fork tender.
  9. Transfer the beef to a serving platter and rest for 15 minutes.
  10. Squeeze the roasted lemons into the cooking juices, discard the bay leaves and thyme stems, then gently crush some of the tomatoes into the sauce to naturally thicken the gravy.
  11. Slice the beef across the grain and spoon over the rich tomato and red shallot gravy.
  12. Finish with plenty of chopped Continental parsley.

Notes

Serve with creamy mashed potatoes, roasted vegetables or crusty bread to soak up the delicious gravy.
Leftover silverside is fantastic in sandwiches or reheated the next day.
For extra richness, reduce the cooking liquid on the stovetop for 5-10 minutes before serving if desired.
This recipe is perfect for entertaining, as most of the cooking time is completely hands-off.