All-day Nature’s Fresh silverside with herb gravy, carrots & soybeans

10 mins
12½ hrs
  • 1.8kg piece Nature’s Fresh silverside
  • sea salt flakes and freshly-ground black pepper
  • ¼ cup extra virgin olive oil
  • 2 brown onions, finely diced
  • 4 sticks celery, very finely chopped
  • 6 cloves garlic, minced
  • 1 bunch thyme chopped
  • 4 bay leaves
  • 12 carrots, peeled and chopped
  • 1L dry white wine
  • 2L beef stock
  • 1 Tbsp cornflour
  • 2 cups soybeans, blanched
  • 1 red onion, finely sliced
  • 1 bunch chives, snipped
  • 1 bunch sage, finely sliced
  • Season the beef generously with salt and pepper, then sear on a griddle with half the oil. Sauté the onions, celery, garlic, thyme and bay leaves in the remaining oil until completely softened. Transfer to a slow cooker with the beef, carrots, wine and stock. Cook on low heat for 12 hours. Mix in the soybeans and onion.
  • Pour the cooking liquid into a medium saucepan and boil rapidly to reduce by half. Mix the cornflour with 2 Tbsp water, then whisk in and simmer until thickened. Fold in the herbs, then pour back over the meat.