Ingredients:

  • 2.5 lbs (1.1 kg) silverside of beef, trimmed and tied
  • 2 tablespoons (30 ml) olive oil
  • 1 large onion, coarsely chopped
  • 2 carrots, cut into large pieces
  • 2 stalks celery, cut into large pieces
  • 4 cloves garlic, crushed
  • 2 cups (480 ml) beef stock or broth
  • 1 cup (240 ml) red wine (optional)
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • Salt and pepper, to taste

Instructions:

  1. Preheat your oven to 325°F (160°C).
  2. Heat olive oil in a Dutch oven over medium-high heat. Season the silverside with salt and pepper, then sear on all sides until browned (about 4-5 minutes per side).
  3. Remove the beef and set aside. In the same pot, add onion, carrots, celery, and garlic. Sauté until softened (about 5-7 minutes).
  4. Pour in red wine (if using) to deglaze, scraping up browned bits from the pot. Cook for 2-3 minutes to reduce.
  5. Return the beef to the pot. Add beef stock, thyme, and bay leaves. Ensure liquid covers the beef halfway.
  6. Cover the pot and transfer it to the preheated oven. Braise for 3-4 hours or until the meat is fork-tender.
  7. Use a meat thermometer to ensure the internal temperature reaches at least 195°F (90°C) for optimal tenderness.
  8. Remove from oven, let rest for 15 minutes before slicing. Serve with cooking liquid and vegetables.