...and what to do with it. I arranged a huge (
well not huge but 130 kg anyway) order of meat some weeks ago. The idea was to buy some well kept (
meaning ethical raising conditions) grass-fed meat of a quality beef from Highland Cattle. The whole procedure was more than easy and so the day arrived and our 10 kg share of meat. Six kilos minced meat, two kilos soup meat and two kilos silverside roast (
or bottom side roast, ulkopaisti in Finnish).
Minced meat's a piece of cake and the soup meat's obvious. But in care anyone's wondering what to do with the silverside roast here's an ultimately easy and delicious recipe.
Love me tender
- silverside roast
- butter
- garlic cloves
- meat bouillon, from a cube or a fond (NOT containing MSG)
- a carrot
Cut the roast into rough cubes. Fry on a pan in loads of butter to get a nice tan for the cubes. Put into an oven casserole together with peeled whole garlic cloves, cut carrot and enough beef bouillon to cover the meat. Cover the dish with a tin foil and let it cook in the oven 1,5 or 2 hours on a mild heat (
150 degrees or so). Remove the tin foil and let it still cook for about an half an hour. And whoomp there it is! Tender, garlicky, tasty meat. Can't get any better than this. Veeeeery paleo.