Braised Beef Silverside in Beer

Ingredients

- olive oil - silverside beef, tied with kitchen string - smoked bacon lardons - carrots, cut into 1cm slices - onions, thickly sliced - oak-aged beer - Worcestershire sauce - plain flour, blended to a paste with 1 tbsp cold water - chopped thyme leaves

Directions

1.Preheat the oven to 140C/120C fan/gas 1. 2.For the braised beef place a large flameproof casserole dish over a high heat and add the oil. 3.Season the beef all over with salt and freshly ground black pepper, (leave string on) then sear in the casserole for 4-5 minutes, turning occasionally, until browned all over. 4.Remove from the casserole and set aside. 5.Add the bacon to the casserole and cook for 1-2 minutes, or until some of the fat has rendered out, then add the carrots and onions. 6.Cook for 4-5 minutes, or until golden-brown on the edges. 7.Return the beef to the dish and pour over the beer and add the Worcestershire sauce. 8.Bring to the boil, then cover with a lid and place into the oven for 2½-3 hours, or until the beef is very tender, removing the lid after two hours. 9.Turn the beef over once or twice during cooking. 10.Once done, remove the casserole from the oven and allow the beef to rest. 11.Return casserole to hob and stir in flour to thicken gravy. Boil for 2 mins. 12.Cut string and carve into slices. Serve with horseradish mash. Garnish with thyme.