Beef silverside in ragu sauce

Beef silverside in ragu sauce

Cook for Your Life
Gorta Yuuki (studio) and William Meppem (location)

I find that traditional roast beef can lack flavour and be a bit dry. This is what I prefer to cook – a joint of beef stewed in a light Italian-style tomato sauce with stock and red wine, and plenty of vegetables. The beef is sliced as you would a roast and served with the sauce and vegetables – no pasta required. Parsnip mash or white-bean puree are good side dishes.


Quantity Ingredient
2 tablespoons olive oil
1 tablespoon butter
1.5kg fresh beef silverside, trimmed of fat
3 leeks, finely chopped
2 onions, finely chopped
2 garlic cloves, crushed
2 carrots, finely chopped
2 celery stalks, finely chopped
1 red capsicum, finely chopped
pinch sweet paprika
1 tablespoon tomato paste
250ml red wine
375ml Rich beef or veal stock
sea salt
freshly ground black pepper
185ml tomato puree
10 basil leaves, torn
1 tablespoon oregano leaves
1 tablespoon cream
2 tablespoons chopped flat-leaf parsley


  1. Heat the oil and butter in a large heavy-based saucepan over medium heat. Add the piece of silverside and fry for 2–3 minutes on each side, until well browned all over. Add the leek, onion, garlic, carrot, celery, capsicum, paprika, tomato paste, wine and stock, and season with salt and pepper. Bring to the boil and cook for 5–6 minutes, then reduce the heat to a simmer, cover with a lid and cook for 30 minutes
  2. Add the tomato puree, basil and oregano, cover again with the lid and cook for another hour, or until the beef is very tender.
  3. Remove the beef from the sauce and allow to rest for 10 minutes before slicing thickly. Meanwhile, taste and adjust the seasoning of the sauce and stir in the cream and parsley. Serve the sliced beef with the sauce and vegetables.

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