Brown roast on all sides in an ovenable pot. Add a coarsely cut onion and carrot along with 1 pint of beef stock. Place in a preheated oven for approximately 1 hour per kg at 160°C. Rest for 20 - 25 minutes prior to serving. Chefs tip: To make the perfect gravy, mash the carrot & onion into the liquid remaining in the roasting pot. When mashed, pour through a sieve into a clean container. Pour back into the roasting pot, and add the required amount of water or stock with a stock cube, then bring to a slow boiling point for about 5 - 10 minutes. Add cornflour or thickening granules to a consistency of your choice, followed by salt & pepper and lastly a good sized knob of butter.
Beef – Eye of Silverside / Salmon Cut
£16.95 – £42.50
Eye of Silverside of beef is a large, lean, boneless cut of meat with a course grained texture.
It is mostly used for roasting joints, braising steaks or dice.
All beef supplied by the McAllistair family from Crumlin.
When purchasing allow at least 1 kg per 3 – 4 adults
