Silverside in juice is known as the flat, boneless cut of beef. The name "silverside" comes from the thin film that covers one side of the piece of meat, while the other side has a generous layer of fat.
It is known this way because of the flat and boneless cut of beef, where the thin film covering one side and the thick layer of fat on the other give it its characteristic flavor.
Although it requires slow cooking, everyone finds the time, dedication, and patience to wait for the final result.
Silverside in Juice
Ingredients
2 kilograms of Beef silverside with its fat
3 Onions, chopped into pieces
3 Carrots, cut into thick slices
1 cup of Beer or white wine
2 tablespoons of Grated onion
2 Crushed garlic cloves
1 tablespoon of Dried oregano
1 teaspoon of Ground cloves
3 tablespoons of Coarse salt
1 cup of Red wine vinegar
4 tablespoons of Oil
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : In a bowl, mix the onion, garlic, oregano, cloves, salt, vinegar, and oil, then rub the mixture into the meat.
Step 2 : Next, place the meat with the marinade in a dish, cover with plastic wrap, and marinate in the refrigerator for at least 12 hours.
Step 3 : Then, preheat the oven to a high temperature (230°C). In a roasting dish, place the onions and carrots at the bottom; on top, arrange the silverside, reserving the marinade.
Step 4 : Roast the meat for 25 minutes until it is lightly browned.
Step 5 : Reduce the oven temperature to low (125°C). In a bowl, mix the reserved marinade with the beer or wine, and sprinkle the liquid over the silverside. Continue cooking the meat for 2 hours, constantly basting with cold water (about 3 cups).
Step 6 : Remove the meat and vegetables from the oven dish, cut the meat into thick slices, and place them in a pot along with the vegetables and cooking juices, adding more water to cover the ingredients.
Step 7 : Cook on low heat for 1-2 hours, adding more water if necessary.
Step 8 : Finally, strain the cooking juices and serve hot with the meat and vegetables.
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