Braised beef with anchovy toasts

Braised beef with anchovy toasts

  • Rating: 4 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable (Freeze up to 3 months)
Nutrition: per serving
NutrientUnit
kcal740
fat37g
saturates15g
carbs29g
sugars14g
fibre5g
protein65g
salt3.04g
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Ingredients

For the anchovy toasts

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, November 2011

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    Overall rating

    Rating: 4 out of 5.3 ratings

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