Braised Beef With Anchovy Toasts Recipes

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BRAISED LETTUCE ON ANCHOVY TOAST



Braised Lettuce on Anchovy Toast image

For this braised lettuce - especially ambrosial if, as suggested here, a discreet anchovy or 10 are permitted - everything is fast and minimal. Put thin wedges of lettuce to quickly and lightly wilt in warm butter and broth and spoon it over hot bread. That's all.

Provided by Tamar Adler

Time 20m

Yield Serves 6

Number Of Ingredients 8

1 large head romaine lettuce - or two smaller ones
18 anchovy fillets, roughly chopped
1/2 garlic clove, pounded to a paste with a little bit of salt
7 tablespoons unsalted butter, at room temperature, divided
6 pieces rustic bread, about 3 inches by 2 inches, sliced about 1/2-inch thick
1/4 cup chicken or vegetable stock
Kosher or sea salt to taste
Zest of half a lemon

Steps:

  • Remove the outer leaves from the romaine, saving them for soup. Trim the stem, leaving it intact and leaves connected. Cut the head into 6 thin wedges, each wedge connected at the core/stem.
  • Make anchovy butter by pounding the anchovies to a paste with the garlic paste, then mashing in 4 tablespoons butter. Combine well.
  • Toast the bread.
  • Warm a pan large enough to fit all of the lettuce wedges. Add remaining butter. Once it has melted, add the stock, and fit the romaine wedges closely into the pan in a single layer. Salt lightly. Cook over medium heat for about 2 minutes, and turn all the wedges to another side. Salt again, and scatter with lemon zest. Continue to cook, turning once or twice more, until the liquid in the pan is absorbed and the lettuce is very wilted on the leaf end and tender on the stem end. Turn off heat.
  • In the pan or on a cutting board, cut each wedge once or twice horizontally.
  • Spread each piece of toast thickly with anchovy butter, then top with the sections of a wedge of lettuce. Sprinkle each lightly with salt again, if desired. Serve hot.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 16 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 9 grams, Sodium 614 milligrams, Sugar 4 grams, TransFat 1 gram

BRAISED BEEF WITH ANCHOVY TOASTS



Braised beef with anchovy toasts image

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

Provided by Good Food team

Categories     Dinner

Time 2h30m

Number Of Ingredients 18

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 740 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 65 grams protein, Sodium 3.04 milligram of sodium

BRAISED BRISKET WITH PARSLEY ANCHOVY SAUCE



Braised Brisket with Parsley Anchovy Sauce image

Garlic lovers will love this parsley and anchovy sauce. The anchovies are subtle and add a deep layer of flavor which complements the flavors of the beer braised brisket and pair perfectly with the rich fruity tannins of a cabernet sauvignon.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h30m

Number Of Ingredients 11

3 tablespoons plus 1/2 cup olive oil
Kosher salt
1 (3-pound) brisket, point cut
3 large onions, sliced (about 8 cups)
2 (12-ounce) lager beers
2 pounds small red potatoes (6 to 8)
3 bunches fresh flat-leaf parsley leaves (about 4 cups)
10 to 12 cloves garlic (about 1 head)
8 oil-packed anchovies
4 hard-boiled egg yolks
1/4 cup freshly squeezed lemon juice (about 2 lemons)

Steps:

  • 1. Preheat the oven to 325 degrees F. Heat 2 tablespoons olive oil over medium heat in a large Dutch oven. Salt the brisket all over and sear on all sides until brown, about 10 minutes. Set aside. Add the onions and cook until tender, about 10 minutes, stirring occasionally to make sure the onions do not burn. Return the brisket to the pan and add the beer. Bring to a simmer, cover, and place in the oven. Braise until fork tender, about 3 hours. Let cool while making the potatoes and sauce.
  • 2. Boil the potatoes in a medium saucepan with salted water until fork tender, 15 to 20 minutes. Set 2 potatoes aside to cool and toss the rest of the potatoes with 1 tablespoon olive oil, a small handful of parsley leaves, roughly chopped, and season with salt.
  • 3. Pulse the remaining parsley leaves, the garlic, and anchovies in a food processor until roughly chopped. Leave the processor running while adding the remaining 1/2 cup olive oil in a steady stream. Peel the 2 reserved potatoes and add to the parsley along with the hard-boiled egg yolks and lemon juice and pulse 3 to 4 more times. Season with salt.
  • 4. Remove the brisket from the pan and slice against the grain. Degrease the braised onions. Spoon the braised onions on the bottom of the plate, and then add the sliced brisket. Top with the parsley sauce. Serve the potatoes on the side.;

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