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.


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. Jueseppi B. says:

    Reblogged this on The ObamaCrat™.

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

  3. Matthew says:

    Reblogged this on Carolina Mountain Blue.

  4. Mmm. Steak Pizziola?

  5. 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… 😉

  6. ChgoJohn says:

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

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

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

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