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Silverside of beef in a pressure cooker (PC)
What you'll need and how to make this dish
2 kg (4 lb) joint of beef silverside
2 tablespoons oil
Freshly ground black pepper
4 medium carrots
peeled and sliced
3 sticks of celery
10 dried shiitake mushrooms
500ml hot beef stock
1 bottle of robust red wine
6 large cloves of garlic
1 large onion
2 tablespoons tomato puree
A squeeze of lemon juice
3 tablespoons Worcestershire sauce
1 Bouquet garni - made up from what was in the garden at the time: sage
Pat the joint dry and cover with a good grind of black pepper
Leaving the netting on the joint
heat the oil in a frying pan and sear the meat for about 3 minutes on each side.
Chop the dried mushrooms into quarters
Add the carrots
mushrooms to the pressure cooker and sit the seared meat on top
jiggle it around a little if you need more room.
Deglaze the meat pan with a little red wine and add that to the mix.
Pour over the remaining red wine
Worcestershire sauce and tomato purée and mix well.
Fit the lid
bring up to pressure and cook on high pressure for 3 hours.
Remove the silverside from the pressure cooker and allow to rest
under tented foil for 15 minutes.
Using a slotted spoon
ladle just more than half of the vegetables and a little stock into a food processor and blend to make a gravy.
Add the gravy back to the pan with the remaining vegetables
add a few tablespoons of yellow cornmeal if it needs thickening. Bring back to the boil
for a short while to thicken when ready to serve.
Slice the silverside
reheat the gravy and serve.