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1
Cut the braising steak into large bitesize pcs.
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2
Drain the anchovies reserving 2 tbsp of the oil then chop.
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3
Place the anchovies and reserved oil in a bowl with the onions garlic capers and parsley.
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4
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.
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5
Remove with a slotted spoon and set aside.
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6
Off the heat add in about 3 tbsp water to the warm casserole and scrape with a spoon to loosen the brown sediment.
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7
Scatter half of the browned meat pcs over the bottom of the casserole.
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8
Layer the remaining meat alternately with the onion mix seasoning with pepper as you go.
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9
Dampen a large piece of greaseproof paper and place on top of the casserole.
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10
Cover with the lid to ensure a tight seal.
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11
Place on the simmering plate for 5 - 10 min then transfer to the middle of the simmering ovenposition the casserole towards the back.
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12
Cook for 4 to 5 hrs or possibly till the meat is very very tender.
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13
Remove any fat from the surface then serve the braised steak with vegetables of your choice.
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14
The meat should create its own liquid as it cooks but check the level of liquid after the first hour of cooking.
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15
If the lid does not seal completely you may have to add in a little water is.
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16
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.
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17
This is based on an original french recipe.
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18
The anchovies heat into the cooking juices during the long slow cooking process resulting in a delicious and fullflavoured dish.
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19
If possible prepare the recipe a day ahead to allow the flavours time to develop.
