Silverside Beef with Root Vegetables, and a Black Olive Sidesalad

A joint of Scottish prime silverside beef, slow roasted in the oven for two hours, at 180 deg C. Cooked on a bed of root vegetables - 2 carrots, 2 onions, one large carrot, and a chopped stick of celery (celeriac can be used instead). Sea salt was rubbed into the top of the joint, along with freshly ground black pepper. Roasted in a large casserole dish, with half a pint of beef stock.

The joint was allowed to cool overnight. It was cut into slices the following day, following the grain of the meat, rather than across it.

The gravy was made by liquidising half of the root vegetables and the stock from the roast. The rest of the root vegetables became part of the dish, along with the gravy.

The beef and the vegetables were reheated for 20 minutes in a pre-heated steamer, decanted onto a plate, and dressed with black pepper.

The side salad comprised black olives, a four leaf salad (red lettuce, chard, rocket, and spinach), dressed in fresh lemon juice.

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