Braised Topside with Anchovy and Onion

Name: Braised Topside with Anchovy and Onion
Yield: Serves 4–6
Cuisine: British
Ingredients: 5–6 anchovy fillets, chopped up; 2 dried red chillies (bird’s eye chilli); 2 dried red chillies (bird’s eye chilli); 1 very large handful of fresh flat-leaf parsley; 300 g unsalted butter; salt and pepper; salt and pepper; 1–2 kg beef topside, cut into portion-sized steaks; 6 white onions, peeled and cut thickly into half-moons; 6 tbsp olive oil; 1–2 tbsp red wine vinegar; 2–3 garlic cloves, peeled and crushed; 2–3 bay leaves

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

I adapted this from Elizabeth David’s classic An Omelette and a Glass of Wine. It is one of the easiest and tastiest recipes I know.

Ingredients

300 g unsalted butter
6 white onions, peeled and cut thickly into half-moons
1–2 kg

Europe
United Kingdom
Main course
Gluten-free
March
April
Spring

Method

Take a solid casserole with a lid and rub all over the inside with butter. Then scatter in some of the onion. Season the beef and layer over the onions. Continue to layer beef, onion and seasoning. Throw in the bay leaves. Smear a sheet of greaseproof paper with more butter and place, butter-side down, on top of the meat and onion.

Preheat the oven to s