What I was planning on doing was cooking a sunday lunch for me mam.

Roast silverside, roast tatties, carrots, roast p'snips, cauli, peas, york puds, and beef gravy and pepper sauce.

Now, I also wanted to braise the roast before I roasted it. Preferably in an ale sauce, and use that for the base of the gravy. Now, I was wondering if Deckard would be able to provide either a recapy for this, or some general recommendations.

I know how to do everything apart from the braising. So, any suggestions would be welcome folks.