Beef with anchovies from " la Beaucairoise "Preparation: 30 min
Cooking time: 4 pm
Ingredients (for 5 persons):
- 1 kg chuck
- 200 g of bacon into thick slices
- 1 cup wine vinegar
- 1 bouquet garni
- 1 shot glass of brandy
- 3 or 4 cloves
- 2 onions
- 1 glass of cognac
- 1 small jar of capers
- 3 or 4 anchovies mashed
- 1 large glass of Picholine Olive oil 100%
- 1 bottle of good red wine
- Salt and pepper
Preparation:
Making the chuck cut into very thin slices.
In a large bowl, prepare the marinade: Place the bacon and slices of chuck. Rub well with brandy.
Pour the vinegar, add the bouquet garni, garlic and chopped onion, 1 clove, glass of brandy and Picholine Olive oil 100%. Marinate 24 hours.
Arrange bacon slices in the bottom a casserole. Divide the chopped garlic and onion in layers with slices of chuck, not forgetting to add salt and pepper.
Pour the marinade and cook over very low heat for 2 hours.
Add 1 onion stuck with cloves, bouquet garni, 1 tablespoon capers. Pour the red wine. Cook for another 2 hours.
When cooked, thicken the sauce with a little flour, anchovies and crushed a few extra capers.
Before serving, remove the onion and bouquet garni.