Ingredients:

  • 2 lbs (900 g) silverside beef, trimmed
  • 2 tablespoons (30 mL) olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 cups (480 mL) beef broth
  • 1 cup (240 mL) red wine
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 tablespoon (15 mL) Worcestershire sauce
  • 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 1 bay leaf
  • Salt and pepper to taste

Instructions:

  1. Trim excess fat from the silverside, then season generously with salt and pepper.
  2. Heat olive oil in the Dutch oven over medium-high heat. Add the silverside and sear on all sides until browned (about 3-4 minutes per side).
  3. Remove the beef and set aside. In the same pot, add onion and garlic, sauté for 2-3 minutes until softened.
  4. Pour in red wine, scraping up brown bits from the bottom of the pot. Stir in beef broth, Worcestershire sauce, and bring to a simmer.
  5. Return the silverside to the pot. Add carrots, celery, thyme, and bay leaf.
  6. Cover the pot and reduce heat to low. Cook for 2.5-3 hours, or until the beef is tender (internal temperature should reach around 190°F/88°C).
  7. Remove the beef from the pot and let it rest for 10-15 minutes before slicing. Skim any fat from the braising liquid and strain if desired. Serve with the sauce.