Search by keyword, ingredient, dishLogin

Silverside of beef in a pressure cooker (PC)

Category: Main course

Preparation time:
35 minutes
Cooking time:
45 minutes

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
  • coarsely chopped
  • 10 dried shiitake mushrooms
  • 500ml hot beef stock
  • 1 bottle of robust red wine
  • 6 large cloves of garlic
  • peeled
  • 1 large onion
  • sliced
  • 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
  • rosemary
  • parsley
  • cutting celery
  • bay leaves.


  • 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
  • onions
  • garlic
  • 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
  • beef stock
  • Worcestershire sauce and tomato purée and mix well.
  • Fit the lid
  • bring up to pressure and cook on high pressure for 3 hours.
  • Depressurise naturally
  • 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
  • uncovered
  • for a short while to thicken when ready to serve.
  • Slice the silverside
  • reheat the gravy and serve.