A slow cooked joint of meat flavored with herbs and cooled. Great sliced with salad and fresh bread.
Serves 4 - 8
Preparation Time: Best done 24 hours in advance
Cooking Time: 2 - 4 hours
Herbs and Spices Required:
1 or 2 Bouquet Garni for Red Meat
1 joint of silverside of beef
1 garlic clove, crushed
200ml / 7 fl oz cider, red wine or stock
1 tsp salt
Herbs and Spices as listed above
Preheat the oven to 160C / 325F / gas mark 3
Put salt in the cider, wine or stock, and mix. Chop the carrot and onion into large chunks.
Place the beef in a deep ovenproof pot, that fits the beef with just a little space around it. Surround the beef with the vegetables, garlic and the bouquet garni. Pour over the cider, wine or stock. Fill the remainder of the pot with water so that the meat is covered generously. Cover the pot with a close fitting lid.
Place the pot in the oven and allow to cook for 2 - 4 hours until the meat is tender (the exact time will depend on the size of joint that you have). Don't overcook or it will crumble when carved.
Remove the joint from the liquid (which will make great stock for soup). Wrap the joint in greaseproof paper and put into a deep bowl. Place a saucer with a bad of sugar or some such weight on top of it. Leave to 'set' until the next day.