The beef would have pulled apart (in the way of pulled pork), but it could also be carved, so we went for that option as we were serving it alongside roastpotatoes and parsnips with steamed vegetables
Pieces like brisket or silverside or housekeepers cut, they look like fine pieces ofbeef, but people often make the mistake ofroasting them as if they were Sirloin, rib or fillet ofbeef
Good served with steamed green vegetables. Why not have a go at this delicious American favourite - PotRoast, which transforms an economical cut ofbeef, such as brisket, into a moist and tender dinner, with carrots, shallots and potatoes all in
A handful of fresh dill, chopped, to garnish. Put the steaks, vegetables, garlic, peppercorns, white wine vinegar, stock and dried dill in a slow-cooker pot and stir well
However, I hope this blog post will act as inspiration for you to give a go to making a pie with the leftovers from your next piece ofroastbeef - if you have any, that is
This melt in your mouth Savory Slow Cooker PotRoast that is so fall apart tender and has a gravy made from blending half of the cooked vegetableswith the cooking marinade liquid
a carton of passata or crushed tomatoes with herbs and seasoning, mixed together in seconds. Vegetables are usually what's lurking at the bottom of the fridge - today it was potatoes, onions and courgettes but aubergines and peppers or green beans would be just as good
Casseroles, stews, curries and potroasts – they are good for the soul. Serve in the casserole (it will keep the food warm plus it looks so good on the table) with plenty of crusty bread - a French baguette preferably - and some red wine
With the fires lit around the house, all is still and quiet outside, and there is that lazy Sunday-nowhere-to-be-but-here feeling, I find this is the time when there is nothing nicer than pottering around the warmth of the kitchen preparing a traditional Sunday lunch
Beefsilverside can make a fantastic slow cooked Sunday roast. Slice the beef and serve a couple of slices per person with the soft onions, a piece of garlic, the Yorkshire puddings and a spoon or two of gravy and your favourite green leafy vegetable, such as spinach
Drizzle some oil along with a sprinkle of paprika onto the cauliflower and place on a tray. Roasting the vegetables brings out the sweetness and the lentils soak up the flavour of a strong stock
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