Silverside Beef with Root Vegetables

A small joint (680g) of Silverside beef, oven cooked in a casserole dish. The joint was placed on top of a bed of carrots and diced onion, and the top of the joint was seasoned with sea salt. Also drizzled with some sunflower oil. Plus one wineglass full of cold water poured over the vegetables. 

Cooked for seventy five minutes at around 190 deg C.

The casserole dish was taken out of the oven, and the chunks of potato were added, along with about half a pint of boiling water.

The dish was put back into the oven, and the temperature was turned down to around  100-110 degrees, and allowed to cook for another hour and a half. By which time the beef is wonderfully tender. Allow the joint to stand and cool for about twenty minutes, then (after cutting off the string holding the joint together) cut into slices with an electric carving knife. No further seasoning is required. Fabulous!