Jenny Eatwell's Rhubarb & Ginger

Slow Cooker Braised Silverside of Beef

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4.95 a kilo.
3 with plenty left for a pie the next day)
1 tbsp sunflower oil
1 kg piece
100 ml beef stock
100 ml Shiraz red wine
2 bay leaves
1 large onion
2 garlic cloves
1 carrot
1. Into the slow cooker , add all the ingredients except for the oil and the beef.
2. Take a non
3. Place the beef carefully into the stock in the slow cooker.
5. Once the cooking time is up, remove the beef and cover in tin foil.
6. In the meantime, drain the cooking liquor through a sieve into a saucepan to make the gravy.
8. Once the gravy achieves the desired consistency, carve the meat and serve.