À Table: Beef in Anchovy Sauce




 

From the Food-hall: Beef in Anchovy Sauce – Bœuf à l’Anchois

Bœuf à l’AnchoisRoger Yvon, a Paris butcher at Boucherie de Varenne,33,rue de Varenne, 75007 Paris  says his beef comes from small breeders in the south-west around the town of Villeneuve-sur-Lot (47). The animals are four-and- a-half-year-old Blondes d’Aquitaine which have produced at least one calf, offering a bright red tender meat from which he cuts the best thin faux fillets to be used in this recipe.

Dried bay leaves are used in this unusual beef and anchovy recipe

 

Beef in Anchovy Sauce – Bœuf à l’Anchois
Serving: 6
Preparation: 45 min
Cooking time: 3-4 hours
Ingredients:

– Beef  15/20 very thin slices (about 1cm thick )
– Red Wine, a corpulent bottle from the Languedoc.
– Provencal olive oil
– A pot of Salted Anchovies  (if possible, otherwise,in olive oil).
– Garlic Cloves ,
– Half a pot of capers.
– Laurel Sauce 2/3 leaves

PREPARATION

1 – Making the Anchovy sauce
Desalt the anchovies for at least half a day. Mix them with half jar of capers, garlic and half a glass of olive oil.
2 – Creating the “Meat Loaf”
Cover the bottom of a daubière ( a round cooking dish made from clay with a small, fist-size neck opening at the top and a flat lid) with some Anchovy sauce, place layers of beef  on the sauce so that they touch the edge of the Daubière  but do not overlap. Continue to build the “loaf” —  layer of Anchovy sauce followed by a layer of beef, until both ingredients are used up. The final meat layer must be well covered with the sauce.
3 – Cooking
Fully cover this mixture in red wine, so that the “loaf ” disappears in the wine. Add peppercorns and bay leaf sauce. Do not salt before the end of cooking as the anchovies will still contain salt.
Simmer for at least 3-4 hours, adding more wine if the loaf is not fully covered. Cooking is complete when the sauce reaches a brownish color and the meat is soft and tender.

Plating
Add two or three tablespoons of extra virgin olive oil to the dish before serving,  simple boiled potatoes are a perfect accompaniment, add a salad leaf and  garlic trim. 

 

QR-branded cows? Well perhaps but certainly they produce a good piece of beef (Click the image for more)

 

Recipes: Editorial Staff
editorial@french-news-online.com

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Vivienne Bolton
Vivienne is a prolific writer, designer and creator of all manner of things. Her latest book From Mother to Daughter, Traditional Housekeeping for the Modern Home is published by Kyle Cathie and available on Amazon. This book is a useful mix of recipes, household hints, memoir and tradition, warm and homely, packed with information taken from a life’s experience of mothering and country living.
 Vivienne Bolton

Vivienne Bolton

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