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
Provided by Good Food team
Categories Dinner
Time 2h30m
Number Of Ingredients 18
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
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
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.;
ANCHOVY TOASTS
Categories Fish Bake Cocktail Party Quick & Easy Buffet Winter Gourmet
Yield Makes about 18 toasts
Number Of Ingredients 3
Steps:
- Preheat oven to 400°F.
- In a small bowl whisk together anchovy paste and oil. Brush both sides of baguette slices lightly with anchovy oil and arrange in one layer on baking sheets. Toast slices in middle and lower thirds of oven 5 minutes, or until golden brown. Cool toasts on a rack. Toasts may be made 4 days ahead and kept in an airtight container at room temperature.
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