Beef with Anchovies

Preparation info

  • Difficulty

    Easy

  • 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.

Ingredients

  • 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

Method

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).