Beef with Anchovies

Preparation info

  • Difficulty


  • Serves

    6 to 8

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Salt fish was used in old traditional cooking to add flavour to fresh meat. It is still used often in French country cooking and is brilliant with roast lamb.


  • 10 anchovy fillets, tinned
  • 1 oz (25 g) butter
  • 2 lb (1 kg) rolled topside of beef
  • 2 onions
  • 2 carrots
  • 1 celery
  • ½ swede
  • 1 leek
  • 15 fl oz (430 ml) veal or beef stock


Mash half the anchovies and blend with the butter; brown the beef in this anchovy butter. Lard the meat with the remaining anchovies.

Chop the vegetables coarsely and place in a large casserole. Set the meat on top, pour over the stock, put the lid on the casserole and cook gently for about 2½ hours in the oven at gas mark 3, 325°F (160°C).