• 2kg (4 1/2 pounds) piece of silverside, rolled and tied
• 2 tbsp olive oil
• 1 onion, sliced
• 3 carrots, peeled and chopped
• 3 sticks of celery, sliced
• 2 cloves of garlic, crushed
• A sprig of thyme (if available)
• 15g (1 1/2 oz) flour
• 375ml (13fl oz) red wine
• 1 beef stock cube made up to 1 pint with boiling water
• 1.5 kg (3.3 pounds) large floury potatoes
• 50g (2oz) butter
• 100ml (3 1/2 fl oz) milk
• Salt and pepper

Preheat the oven to 160C/320F/gas mark 2. Heat a large saucepan over a high heat. Season the beef with salt and pepper then sear it on all sides until golden brown. Remove the beef from the pan, adding a little more oil if needed. Add the vegetables to the pan and allow to colour slightly before adding the flour. Stir well for a minute before adding the red wine, stock, thyme and beef back to the pan. Cover the pan with a lid and place in the oven for 2-3 hours until the meat is tender. When the meat is cooked, remove it from the pan and keep warm under tin foil. Strain the liquid through a sieve, keeping the vegetables to one side. Return the liquid back to the pan and place over a high heat and boil for 5-10 minutes until reduced and thickened. Return the vegetables to the pan and warm through. Season with salt and pepper. For the mash, peel the potatoes and place in a large pan of boiling water, which has been salted well. Boil for 10 minutes or until the potatoes are tender then strain. Place the potatoes back in the pan over a low heat for 1 minute to remove any excess moisture. Add the butter and milk. Season with salt and pepper then mash well. Adjust the seasoning, adding more milk if it is a little dry. Carve the beef into slices and serve with the mashed potato, pot-roasted vegetables and a little of the reduced sauce.