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Rhone Mariner’S Stew with Anchoiade RHONE MARINER’S STEW WITH ANCHOIADE This traditional French recipe combines melt-in-the-mouth beef with roast tomatoes and anchoïade to create an intensely flavourful stew. ….and plenty left over for a sandwich next day. INGREDIENTS 1kg onions, sliced 2kg chuck steak, cut into 6–7cm chunks 4–5 fresh thyme or oregano sprigs 2 bay leaves 5 cloves garlic 100ml olive oil zest of 1 orange 750ml Côtes du Rhône red wine 750ml beef stock 200g bacon lardons salt and white pepper For the Tomatoes Provençal A large handful of flatleaf parsley 5 cloves garlic 2 tablespoons olive oil 6 large tomatoes salt and black pepper For the Anchoïade 3 cloves garlic, finely chopped or grated 3 salted anchovies 100g butter, softened 1 tbsp Dijon mustard METHOD Mix the onions, meat, herbs, garlic, oil, zest and wine in a bowl. Season with white pepper and leave to marinate for 24 hours. The next day, preheat the oven to 150°C Pour everything into a flameproof casserole dish, bring to a simmer on the hob, then transfer the dish to the oven for 4 hours. Remove from the oven, leave to cool and then refrigerate. The following day, preheat the oven to 150°C. Add the stock and lardons to the stew and bring it to a simmer on the hob as before. Put the dish in the oven and cook for a further 2 hours. The tomatoes can be cooked at the same time. Chop the parsley with the garlic very finely, then mix with the oil and season with salt and pepper. Cut the top third off the top of each tomato and spoon over the parsley mixture. Place the tomatoes in a baking dish and cook for 1½ hours. For the anchoïade, put the garlic in a pestle and mortar and pound it to a paste, or use a food processor. Add the anchovies and pound again to combine. Add half the soft butter and mix again, then add the remaining butter and continue to blend. Add the mustard and mix well. Serve the stew with the tomatoes, and a bowl of anchoïade so everyone can help themselves. Original Recipe Secret France Rick Stein ONGLET WITH RED WINE SHALLOTS Also known as hanger steak, this cut packs a lot of beefy flavour, and is best cooked rare to keep it tender. A succulent supper for two. Served with SICILIAN FRIES INGREDIENTS 85g butter 400g onglet steak, trimmed into a neat fillets ( chop the trimmings and keep aside) 2 banana shallots 1 finely chopped, 1 finely sliced into rings 1 thyme sprig 1 bay leaf ½ teaspoon plain flour 300ml red wine handful finely chopped parsley, to garnish METHOD To make the base for the sauce, heat a third of the butter in a shallow pan and sizzle the meat trimmings, chopped shallots and herbs until lightly browned. Add the flour, and cook for a few minutes, then pour in the wine, and boil until reduced by half and slightly syrupy. Strain the sauce through a fine sieve into a jug and set aside until needed. Heat another third of the butter in a frying pan until sizzling. Fry the well-seasoned steak in the butter for about 8 minutes in total so it’s caramelised on all sides. Remove the meat from the pan and leave to rest Add a touch more butter to the pan and cook the sliced shallots until caramelised. Pour in the prepared sauce, bring back to a simmer and stir in any remaining butter. Taste the sauce for seasoning and turn off the heat. Carve the steak into slices across the grain and place on a platter. Spoon over the saucy shallots and pour over the reserved sauce. Scatter over the parsley and serve with the Sicilian fries and Dijon mustard. Original Recipe BBC Good Food Magazine ROAST FILLET OF BEEF WITH PROVENCAL TOMAOTES Another winner from Rick Stien and for our butcher. The beef is Delicious, and the fries are a revelation, worthy of a separate post. INGREDIENTS A piece of beef fillet 1.5 k Olive oil for brushing salt and black pepper sprig of flat leaf parsley For the Provençal Tomatoes 3 large Marmande Tomatoes 4 garlic cloves crushed 6 anchovy fillet drained and chopped 15 g flat leaf Parsley finely chopped Half teaspoon herb de Provence pinch of dried red chilies 40 g breadcrumbs 2 tablespoons extra Virgin Olive Oil METHOD Preheat the oven 200°C Cut the tomatoes in half and remove the seeds, then make small cavities, for the stuffing. Season with salt and pepper, and place the cut side up on an oiled baking tray. Mix together the Garlic, anchovies, parsley, herb de Provence, dried chillies, breadcrumbs and half a teaspoon of salt. Sprinkle some of the breadcrumb mixture over each tomato, gently pressing it down into the cavities, then add a little mores to completely cover the surface. Drizzle 1 teaspoon of oil over each tomato. Rub the beef with olive oil and season well with plenty of salt. Heat an ovenproof frying pan over a high heat and when smoking add the beef and sear for two minutes on both sides. Transfer to the oven with the tomatoes and roast for 15 minutes. Remove the beef and cover and keep warm. Leave the tomatoes for another 5 minutes or so until the topping is crisp and golden. To Serve. Carve the beef into thin slices. Divide between 6 warm plates, place half tomato alongside and drizzle with, the juices from the beef and the tomatoes. Garnish with the sprigs of Parsley; Serve with SICILIAN FRIES and frisée salad with a mustard dressing Original recipes Rick Stein French Odyssey SUSSEX STEWED STEAK Both Elizabeth David and Jane Grigson like this recipe, which in makes it a good bet. You need an economical cut of beef, a dusting of flour a drop of Port and Guinness, and nothing more. This is an easy dish with a beguiling flavor, and notwithstanding its humble ingredients makes an elegant and stress-free dinner. Both suggest serving the Sussex stewed steak with mashed potatoes and large field mushrooms. Who am I to disagree with the ladies. INGREDIENTS Serves 4 1 kg Paleron (Chuck steak) Flour to dust the meat with 1 large onion, sliced in rings 6 Tablespoons of stout 6 Tablespoons of port 2 tablespoons of mushroom ketchup freshly ground black pepper METHOD Preheat your oven to 140° C Dust the meat with the flour and place in an ovenproof baking dish. Add the onion. Pour in the Stout, port and mushroom ketchup, you might think it is not enough liquid but don’t add any more than instructed. Trust me. Season with freshly ground pepper Cover the dish with tin foil Bake in the oven for 3 hours end of ….. Original Recipe Elizabeth David STUFFED ARTICHOKE WITH PEAS AND DILL Artichokes are, for some, unapproachable, and to think of stuffing them with a ground beef filling takes a bit of a leap of faith but because it’s by Yotam Ottolenghi, I was prepared to take it. They are delicious, I find the dill and peas add a lovely essence and colour to the dish. INGREDIENTS Serves 4 400g leeks,trimmed and cut into 0.5cm slices 250g minced beef 1 medium egg 1 teaspoon ground allspice 1 teaspoon ground cinnamon 2 teaspoons dried mint 12 medium frozen artichoke bottoms 80ml olive oil plain flour, for coating the artichokes about 500ml chicken or vegetable stock 90ml lemon juice, plus extra if using fresh artichokes 200g frozen peas 10g dill roughly chopped salt and pepper METHOD Blanch the leeks in boiling water for 5 minutes. Drain, refresh and squeeze out the water. Roughly chop the leeks and place in a mixing bowl along with the meat, egg, spices, mint, 1 tsp salt and plenty of pepper. Stir well. Heat up 2 tablespoons of the olive oil in a saucepan wide enough to hold the artichokes lying flat. Fill each artichoke heart with 1-2 tablespoon of the beef mixture, pressing the filling in. Gently roll them in some flour, shaking off the excess, so they are lightly coated. Fry in the hot oil for 1½ minutes on each side over a medium heat. Wipe the pan clean and return the artichokes to the pan, sitting them flat and snugly side by side. Mix the stock, lemon juice and remaining oil and season generously with salt and pepper. Ladle spoonfuls of the liquid over the artichokes until they are almost, but not completely, submerged; you may not need to use all the liquid. Place a piece of baking parchment over the artichokes, cover the pan with a lid and simmer on a low heat for 1 hour. When they’re ready, about 4 tablespoons of the liquid should remain. If you need to, remove the lid and paper and reduce the sauce. Set the pan aside until the artichokes are just warm or at room temperature. When ready to serve, blanch the peas for 2 minutes. Drain and add them and the dill to the pan with the artichokes, season to taste and mix everything together gently. Serve with Basmati Rice Original Recipe Yotam Ottolenghi “Jerusalem” BISTECCA ALLA FIORENTINA This classic Italian steak dish is known to most people as porterhouse steak, similar to T bone. As with most Italian dishes the quality of the meat and the simple preparation makes this dish stand out. INGREDIENTS 1.5kg T Bone steak Coarse sea salt 2 tablespoons of the best virgin olive oil.
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