ingredients
serves 6 - 8
4 pound silverside of beef (sirloin tip roast), rolled and tied
salt
freshly ground black pepper
1/4 cup oil
4 leeks, thinly sliced
6 medium-sized parsnips, sliced
3 3/4 cups beef stock
1 bouquet garni
1 cup beer
1 1/2 teaspoons butter
1 1/2 teaspoons flour
parsley sprigs to garnish
method
1. Rub the beef all over with salt and pepper. Heat the oil in a heavy saucepan. Add the beef and brown on all sides. Put half the leeks and parsnips around the beef and cook for 8 minutes.
2. Pour in the stock and bring to the boil. Add the bouquet garni. Cover the pan and
3. Pork, apples and sage are topped with a creamy ring of mashed potatoes.
4. Simmer for 2 1/2 - 3 hours or until the beef is tender.
5. Remove the beef from the pan and keep warm. Skim any fat from the cooking liquid and strain into a clean saucepan. Add the remaining vegetables and bring to the boil.
6. Boil for 20-25 minutes or until the liquid has reduced by half. Stir in the beer and return to the boil.
7. Mash together the butter and flour. Add a little of the hot liquid, then stir this mixture into the remaining liquid in the pan. Simmer, stirring, until thickened.
8. Carve the meat into thick slices and arrange on a warmed serving platter.
9. Pour over the sauce and garnish with parsley. Cooking time: 3 1/4 - 3 3/4 hours
• Root vegetables such as carrots, rutabagas or turnips may be used instead of the leeks and parsnips.
