Beef pot roast

Bill Oldfield

Quality meat doesn’t need to be expensive. If you want fillet steak you’re going to have to raid the savings account. But there’s more taste in the cheaper cuts from the same animal. And we British have a long history of making delicious dishes using slow cooking techniques.

Today’s recipe uses silverside which is a tougher cut of meat from near the back of a cow. You could equally use brisket but whichever, this is so easy that, if it goes wrong, you’ve really got to blame yourself and nobody else.


Serves four to six people

1kg joint of silverside
A little oil for frying
Three or four carrots – cut into chunks
Three or four sticks of celery – cut into chunks
Six shallots – peeled or three onions – peeled and quartered
A couple of small turnips or a small swede – peeled and cut into chunks

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