Braised Beef with Anchovy Sauce

This sauce is not fishy at all

This sauce is not fishy at all

This is a great way to cook a tough beef roast. The flavors of the sausage and anchovy create an excellent sauce.

Braised Beef Roast

  • 2-3 lb beef roast fat trimmed and tied together
  • 6 anchovies washed
  • 2 Italian sausage
  • 28 oz can whole tomatoes crushed by hand
  • 1 onion diced fine
  • 6 cloves garlic minced
  • 1 cup dry red wine
  • 2 tbsp fresh rosemary chopped fine
  • Flour
  • Salt/pepper
  • Slices Italian bread

Season meat with salt and pepper and dust with flour shaking off any excess. In a large stock pot heat 1 tbsp butter with 1 tbsp olive oil over medium heat. Saute onion until golden then add anchovies and fry until they dissolve. Add garlic and cook for 1 minute then cut sausage from casings and brown, breaking it into small bits. Add roast and brown on all sides. Add wine and deglaze pan. Bring to a boil then reduce liquid by half. Add rosemary, tomatoes and 1 cup water, cover and simmer over very low heat for 1 1/2 hours stirring occasionally. Uncover and continue to simmer on low until sauce is thick and meat almost falls apart, another 30-45 minutes. Remove meat and let rest before slicing. Taste sauce for seasoning. Toast bread and serve the sliced meat on top of it with sauce covering everything.

 

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Beef, Dinner, Food, Italian, Recipes and tagged , . Bookmark the permalink.

9 Responses to Braised Beef with Anchovy Sauce

  1. Very good looking dish…I like it:)

  2. Mmm. Steak Pizziola?

  3. sallybr says:

    Interesting the addition of sausage to the sauce, I like that very much….

    one more use for anchovies for me to try, in my never ending quest to love them….. (or at least tolerate them… ;-)

  4. ChgoJohn says:

    Put “anchovies” in the title and you know I’ll be here. Sounds great, Greg.

  5. Pingback: Souris d’Agneau | Cooking in Sens

  6. Sounds gorgeous – I’m with Chgo John….anything with anchovies for me!

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