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Slow-cooked beef in red wine
Slow-cooked beef in red wine
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Prep Time:
20 minutes
Cook Time:
180 minutes
Total Time:
200 minutes
Slow-cook beef in indulgent red wine sauce for melt-in-your-mouth perfection.
Ingredients:
  • 1.8kg piece beef silverside roast
  • 18.20 gm olive oil
  • 40.00g butter
  • 250ml (1 cup) red wine
  • 250ml (1 cup) beef stock
  • 500g baby onions, peeled
  • 2 carrots, peeled, coarsely chopped
  • 2 celery sticks, coarsely chopped
  • 40.00 ml fresh rosemary leaves
  • 300g small button mushrooms
  • 6 (about 1.25kg) Sebago (brushed) potatoes, washed
  • 4 garlic cloves, unpeeled
  • 185ml (3/4 cup) warm milk
  • 70g (1 cup) finely grated parmesan
Instructions:
  • 1. Preheat the oven to 160C. 2. Season the beef with salt and pepper. 3. Heat oil and butter in a flameproof casserole dish over medium-high heat. 4. Cook the beef, turning occasionally, for 6-7 minutes until browned. 5. Transfer the beef to a plate.
  • Turn up the heat to high and pour in the wine. Let it bubble away for 2 minutes, scraping the pan with a wooden spoon to release any flavorful bits stuck to the bottom. Once the wine reduces slightly, pour in the stock and bring everything to a boil. Finally, add the beef, onions, carrot, celery, and rosemary, and mix everything together well.
  • Roast the beef covered in the oven for 1 1/2 hours until tender. Add mushrooms and cook covered for 1 hour until the meat is starting to fall apart. Transfer beef to a plate, cover with foil, and set aside to rest. Increase heat, boil mixture in the casserole dish for 15-20 minutes until reduced by half.
  • For the mash, bring a saucepan of water to a boil. Cook potatoes and garlic, covered, for 30 minutes until tender. Drain and let cool for 10 minutes. Peel, return to pan with butter, and mash until smooth. Stir in milk and parmesan until smooth.
  • Slice the beef thickly across the grain. Serve the mash on plates, top with beef and vegetables, drizzle with sauce, and enjoy!

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