Braised Beef Silverside with Mash and Mustard Hollandaise

Steps

1. Bring two medium pots of water to the boil. Bring a half full kettle to the boil. Keeping beef in the bag, carefully place into first pot of boiling water (making sure it is completely submerged) and reduce to a simmer. Cook for 15-20 minutes, until beef is warmed through.
2. Place potatoes in second pot of boiling water with a pinch of salt and cook for about 10 minutes, until tender. Drain potatoes and return to pot with sour cream and butter and mash until smooth. Season to taste and set aside to keep warm.
3. Cut broccoli into small florets; grate courgette; roughly chop spinach. Place broccoli and a pinch of salt in a medium, heat-proof bowl and cover with boiling water. Cover with a plate and leave 5-6 minutes, until bright green and tender. Drain well.
4. Heat a drizzle of olive oil in a large fry-pan on medium-high heat. Add broccoli, courgette, and a pinch of salt to pan and stir fry for about 2 minutes until courgette is tender. Remove pan from heat and toss through spinach. Season to taste.
5. Carefully remove beef from water and cut bag open with kitchen scissors. Place beef onto chopping board and slice thinly against the grain and discard liquid.
6. To serve, divide mash, veggies and sliced beef between plates and spoon over mustard Hollandaise.