Silverside is a fairly tough cut of meat that is covered with a tough skin. The skin has to be removed prior to cooking and eating. Because this type of meat is so tough, silverside needs to cook slowly for a long time. Once the silverside beef is finished cooking, you can enjoy a tender, juicy dinner.
Preheat oven to 176 degrees C. Next, rub the salt and pepper into the beef, making sure to season as much of the silverside as possible.
Pour oil into the skillet. Heat oil over medium heat. Once heated, place the silverside in the skillet. Let cook for about 3 minutes on each side so the meat forms a brown crust all over.
Take the browned silverside out of the skillet and put it in the baking pan. Next, peel and cut up the garlic, onions and carrots into small pieces. Heat the skillet back up over medium heat, then add the cut up garlic, onions, paprika, Worcestershire sauce and the left over juices from the meat. Cook for 5 or 6 minutes, stirring often.
Add the sliced up carrots and the beef stock to the skillet. Turn the burner up to medium-high heat until the contents start boiling. Lower heat. Simmer and cook for 15 minutes, stirring every now and then. Add more salt and black pepper if more seasoning is needed.
Pour the beef stock mixture in the skillet over the silverside in the baking pan. Tightly cover the baking pan with aluminium foil and put in the oven. Cook in the oven for about 5 hours and then take it out.
Remove the silverside from the baking pan and place it on a plate. Pour the remnants from the baking pan back into the heavy skillet and cook on medium-high heat. Add 1 or 2 tablespoons of flour to the skillet if the stock gravy isn't thick enough.
Slice the silverside beef up and pour the gravy over it.
- Herman Saksono