Braised beef with anchovy toasts

Braised beef with anchovy toasts

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(3 ratings)

Prep: 30 mins Cook: 2 hrs

Easy

Serves 6
This slow-cooked dish makes a cheaper cut of beef skirt tender and melt-in-the-mouth. It's freezable too so great for a simple, budget dinner party

Nutrition and extra info

  • Freeze up to 3 months

Nutrition: per serving

  • kcal740
  • fat37g
  • saturates15g
  • carbs29g
  • sugars14g
  • fibre5g
  • protein65g
  • salt3.04g
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Ingredients

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 garlic clove, finely chopped
  • 3 bay leaves
  • 750ml bottle red wine
  • 500ml beef stock
  • 2 tsp caster sugar
  • 2 tbsp plain flour
  • 2 tbsp tomato purée
  • 1½ kg piece lean beef skirt, cut into large chunks
    Beef

    Beef

    bee-f

    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 6 anchovy in oil, chopped
    Anchovy

    Anchovy

    ann-choe-vee

    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • 400g shallots, peeled
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 500g Chantenay carrots, stalk ends trimmed
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 140g Kalamata olives
    Bowl of olives

    Olive

    ol-liv

    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

For the anchovy toasts

  • 6 anchovy in oil
    Anchovy

    Anchovy

    ann-choe-vee

    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • 100g unsalted butter
  • 3 tbsp finely chopped parsley, plus extra to serve
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 French stick sliced, to serve

Method

  1. Heat the oil in a large, heavy-based casserole dish and fry the onion for 5 mins. Stir in the garlic and bay leaves and fry for 5 mins more.

  2. Pour in the wine, stock and sugar. Mix the flour with the tomato purée and 3 tbsp water. Tip into the wine mixture and stir continuously until thickened. Then add the meat and anchovies, cover and leave to simmer for 1 hr.

  3. Stir in the shallots, carrots and olives. Cover and simmer for 1 hr more until everything is tender. Meanwhile, for the anchovy toasts, grind the anchovy fillets using a pestle and mortar until smooth (or very finely chop), then beat into the butter with the parsley and lots of black pepper. If freezing, spoon the stew into a container or freezer bag. Repeat with the anchovy butter. To defrost, put both in the fridge to thaw overnight, then reheat the stew in a pan.

  4. To serve, grill the slices of French bread until lightly toasted, then spread with the anchovy butter. Serve on top of the beef stew and scatter with parsley.

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Comments (9)

Another Genius's picture
5

Stars....

Another Genius's picture
5

Brilliant my boyfriend thinks I'm a culinary genius after this!

lizleicester's picture

Only followed this recipe because I had some leftover tinned anchovies and the result was very tasty. I think next time I'd add some celery to boost the flavour.

72stockport48's picture

This was a really tasty recipe, don't worry if you don't like anchovies, you aren't aware of them, they add depth to the meal. Following advice from another comment I used anchovie paste. Excellent.

jweg1210's picture
3

It was nice enough, but no more than beef in beer, and much more expensive what with the chantennay carrots, the whole bottle of wine and the anchovies. Ordered my meat online from Tesco, and was slightly surprised when it came as a 1.5kg lump. Kids picked out the olives, but I also sneaked the anchovies past them!

thecherub's picture
4

This was very tasty, cooked in the slow cooker after point 2 in the recipe for about 5 hours. Was worried by the amount of wine that went in but it tasted good at the end. Didnt use whole anchovies but anchovy paste.. hard to tell if it made much of a difference. Served with mash instead of toasts as we like mash (OH doenst like anchovies - I didnt let him know the paste was in the dish!) Will make again.

ourkidone's picture

Yes have done this again but used Garlic bread much better

ourkidone's picture

Made this Last evening, However Must admit not a great fan of anchovies, but did try the dish was absolutely fantastic, I feel that next time I will use Garlic bread instead

michelle-macdougall's picture

Made this tonight and it was beautiful....loved how the anchovies really seasoned the dish and the olives tasted really lovely after cooking for awhile. The toasts went really well with the beef....perfect cosy Sunday dinner dish

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