This would be perfect for a dinner party as you put it all in one pot and leave it to do its thing. I think silverside is always better slow roasted. The gravy you get from the braise is so rich and delicious. We had ours with yorkshire pudding but you could also have it on its own and maybe add some potatoes or all the trimmings. I used a waitrose recipe.

Ingredients (serves 6)

• 1 tbsp olive oil
• 1kg piece of silverside beef
• 2 x 80g pack of pancetta or bacon Lardons
• 1 punnet of miniature carrots
• 2 onions, peeled and thickly sliced
• 440ml can Guinness Original
• 250ml beef stock
• 1 tbsp Worcestershire sauce
• 2 tbsp flour, blended to a paste with cold water
• 2 sprigs of thyme

Method

1. Preheat the oven to 140°C, gas mark 1. Place a large flameproof casserole dish over a high heat and add the oil. Season the surface of the beef, keeping the string on, and cook for 5 minutes or until browned all over. Remove and set aside.
2. Place the bacon in the dish and cook for 2 minutes, then add the carrots and onion. Cook for 4 minutes or until browned at the edges. Put the beef back in the dish.
3. Add the Guinness, stock and Worcestershire sauce and bring to the boil. Cover and place in the oven for 2 hours. Remove the lid and cook for a further hour, turning the meat once or twice to allow it to brown evenly.
4. Return the casserole dish to the hob, remove the silverside, then stir the flour paste into the juices. Bring to the boil and cook gently for 1-2 minutes.
5. Cut the string off the meat and carve into slices. Serve with the gravy, together with your chosen side.