Pot-Roast Silverside of Beef with Cranberry and Port
By Morrisons
Published on 06 August 2019
This rich beef dish is great for a special Sunday roast. Creamy mash with a little horseradish stirred through is a great match here.Time and servings
3 hrs 30 minsTotal time
8Servings
30 minsPrep time
3 hrsCooking time
Ingredients
- 1.8 kg of topside or silverside of beef
- 3 sprigs of fresh thyme
- 1 tbsp of sunflower oil
- 4 tbsp of cranberry sauce
- 500 ml of beef stock
- 2 red onions, peeled and cut into wedges
- 500 g of chantenay carrots, scrubbed and trimmed
- 150 ml of port
Method
Step 1
Heat the oven to 170°C/150°C fan/Gas 3. Using a large flameproof casserole dish heat the oil and fry the beef joint all over to seal.Step 2
Mix together the cranberry sauce, port and stock and pour over the beef.Step 3
Add the onion wedges and carrots into the stick, season and bring to the boil. Cover the pan and roast in the oven for 3 hours, removing the lid for the final 30 minutes of cooking. Garnish with thyme sprigs.