beef Archives

Stew recipes

Beef knuckle stew

1 hour 20 minutes

Slowcooked silverside sandwiches with creamy celeriac remoulade

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour

Ingredients

1.5 kg silverside
4 cups vegetable stock
1 onion, sliced
2 leeks, sliced
1 t black peppercorns
2 bay leaves
fresh farm loaf, thickly sliced
butter, for serving

For the celeriac rémoulade, combine

1 cup celeriac, grated
½ cup good-quality creamed horseradish
2 T parsley, chopped
sea salt and freshly ground black pepper, to taste

Method

Add the silverside along with the stock, onion, leek, peppercorns and bay leaves to a large saucepan. Top up with water until the meat is submerged. Bring to a simmer over a medium to low heat and cook for 45 to 60 minutes, or until tender.
Top thick slices of buttered bread with slices of silverside and add a good spoonful of rémoulade to each.

Cook’s note: If you can’t find fresh celeriac, the bottled variety works equally well.

TASTE’s take:
No longer frowned upon as an inferior meal option, affordable cuts of meat – from liver and kidneys to silverside and oxtail – are back on the menu and ready to reign supreme. Here’s a host of ideas with meats that cut back on cost but not on flavour.

Banana fat cakes

Seaweed-steamed mussels with wakame-and-miso dressing

Avo ritz fish burger

Slivers of beef carpaccio with a zesty caper dressing and melba toasts

Beef knuckle stew

Spiced beef patties with bulgur pilau

Slowcooked beef with pasta

Samp-and-bean soup (Locro Argentina)

Sweet and juicy spanish green tomato burger

Grilled burgers and Greek-style garlic sauce

Seared beef schnitzel with salsa verde potato salad

Slow-cooked sticky ragu tossed with strands of homemade pasta

Slowcooked silverside sandwiches with creamy celeriac remoulade

Slowcooked silverside sandwiches with creamy celeriac remoulade

Ingredients

Method