Braised beef with anchovy toasts
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
Ingredient
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, finely chopped
- 3 bay leaves
- 750ml bottle red wine
- 500ml beef stock
- 2 tsp caster sugar
- 2 tbsp plain flour
- 2 tbsp tomato purée
- 1 ½kg piece lean beef skirt , cut into large chunks
- 6 anchovies in oil, chopped
- 400g shallots, peeled
- 500g Chantenay carrots, stalk ends trimmed
- 140g Kalamata olives
- 6 anchovies in oil
- 100g unsalted butter
- 3 tbsp finely chopped parsley, plus extra to serve
- 1 French stick sliced, to serve
For the anchovy toasts
Direction
- 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.
