Follow these steps for perfect results
anchovy fillets
rinsed
whole milk
capers
drained
Italian peeled tomatoes
drained
onions
halved and thinly sliced
garlic cloves
thickly sliced
French cornichons
thinly sliced
sea salt
fine
white wine
bay leaf
dried
thyme sprig
fresh
braising beef
cut into slices
pepper
freshly ground
Cheesy Semolina
for serving
Soak anchovy fillets in milk for 10 minutes.
Soak capers in cold water for 10 minutes.
Combine tomatoes, onions, garlic, and cornichons in a bowl.
Drain and rinse anchovies and capers, add to the bowl.
Add salt and toss to blend.
Simmer white wine in a saucepan for 10 minutes.
Spread tomato mixture in a casserole.
Add bay leaf and thyme sprig, place beef on top.
Season with salt and pepper.
Repeat layers of tomato mixture and beef.
Pour in simmered wine.
Cover and simmer for 4 hours until meat is tender.
Stir occasionally to keep meat submerged.
Discard bay leaf and thyme.
Serve with Cheesy Semolina with Bay Leaf.
Expert advice for the best results
Use high-quality beef for best results.
Adjust seasoning to taste after braising.
Serve with crusty bread to soak up the sauce.
Everything you need to know before you start
20 minutes
Can be made 1-2 days in advance.
Serve in a rustic bowl, garnished with fresh thyme.
Serve with Cheesy Semolina with Bay Leaf.
Serve with mashed potatoes.
Serve with crusty bread.
The same wine used in the recipe.
Rich and malty.
Discover the story behind this recipe
A classic French stew, often made for special occasions.
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