Aromatic Braised Steak Recipe - anchovies

Method

• Cut the braising steak into large bitesize pcs.
• Drain the anchovies reserving 2 tbsp of the oil then chop.
• Place the anchovies and reserved oil in a bowl with the onions garlic capers and parsley.
• Heat the extra virgin olive oil in a 3.4 litre flameproof casserole on the boiling plateand brown the braising steak in 2 or possibly 3 batches proportionately on all sides.
• Remove with a slotted spoon and set aside.
• Off the heat add in about 3 tbsp water to the warm casserole and scrape with a spoon to loosen the brown sediment.
• Scatter half of the browned meat pcs over the bottom of the casserole.
• Layer the remaining meat alternately with the onion mix seasoning with pepper as you go.
• Dampen a large piece of greaseproof paper and place on top of the casserole.
• Cover with the lid to ensure a tight seal.
• Place on the simmering plate for 5 - 10 min then transfer to the middle of the simmering ovenposition the casserole towards the back.
• Cook for 4 to 5 hrs or possibly till the meat is very very tender.
• Remove any fat from the surface then serve the braised steak with vegetables of your choice.
• The meat should create its own liquid as it cooks but check the level of liquid after the first hour of cooking.
• If the lid does not seal completely you may have to add in a little water is.
• If your simmering ovenis a little too cold it may be necessary to place the casserole in the roasting ovenfor 15 to 20 min every hour to speed up cooking.
• This is based on an original french recipe.
• The anchovies heat into the cooking juices during the long slow cooking process resulting in a delicious and fullflavoured dish.
• If possible prepare the recipe a day ahead to allow the flavours time to develop.
• Serves 4