What you'll need
1 tbsp olive oil
approx 1.75kg (3.5 lb) piece of silverside
250g (8 oz ) streaky bacon, chopped
2 sticks celery, cut into small chunks
6 garlic cloves, unpeeled
200ml (8fl oz) red wine
350ml vegetable or beef stock
few sprigs of rosemary
few sprigs of tyme
Preheat oven to Gas 3, 170 celsius, fan 150 celsius.
Heat the oil in a pan and then brown the meat well on all sides to seal in the flavours.
Transfer to a deep roasting pan or casserole dish.
Brown the bacon and vegetables in the same pan and add to the casserole.
Pour in the wine and stock, bring to a simmer, cover tightly and cook in oven for approximately 4.5 hours, ensuring you baste the meat every so often.
Remove the meat to a board and slice thickly.
Add a splash of water to the sauce if too thick or bring to the boil for a few minutes if too thin.
Put the meat back in the casserole, spoon over the sauce, cover and allow to rest for 15 minutes. Serve with new potatoes and mustard.