RED WINE BEEF ROAST
Serves six
- 1 EMH beef silverside
- 3 onions
- 3 celery stalks
- 1 garlic bulb
- 5 carrots
- 4 bay leaves
- 15 juniper berries
- 2 tbsp Dijon mustard
- 600 ml dry red wine
- cold-pressed olive oil
- salt
- freshly ground black pepper
Peel the onion and garlic. Chop the onion, carrot and celery stalks into smaller pieces, crush the garlic cloves and juniper berries flat with the back of a knife. Place everything in a large zip-lock bag, add the mustard, silverside and wine. Massage well and leave to marinate for at least 12 hours.
Remove the meat from the marinade and pat thoroughly dry with kitchen paper. Drain the vegetables, reserving the marinade. Heat oil in a pan and brown the meat on all sides, season with salt and pepper. Transfer to a roasting dish. Add a little oil to the pan and brown the vegetables as well, transfer to the meat and pour over the wine marinade. Place in a preheated 160-degree oven and roast for 40-50 minutes or until a meat thermometer reads 55 degrees. Remove from the oven and transfer to a serving platter to rest. For the sauce, push the vegetables through a sieve (if the carrots still seem crunchy, cook for another 10-15 minutes).
Slice the meat thinly and serve with the sauce and accompaniments of your choice.
