BRAISED BEEF WITH ANCHOVY TOASTS
This slow-cooked dish makes a cheaper cut of beef skirt tender and melt-in-the-mouth. It's freezable too so great for a simple, budget dinner party
Provided by Good Food team
Categories Dinner
Time 2h30m
Number Of Ingredients 18
Steps:
- Heat the oil in a large, heavy-based casserole dish and fry the onion for 5 mins. Stir in the garlic and bay leaves and fry for 5 mins more.
- Pour in the wine, stock and sugar. Mix the flour with the tomato purée and 3 tbsp water. Tip into the wine mixture and stir continuously until thickened. Then add the meat and anchovies, cover and leave to simmer for 1 hr.
- Stir in the shallots, carrots and olives. Cover and simmer for 1 hr more until everything is tender. Meanwhile, for the anchovy toasts, grind the anchovy fillets using a pestle and mortar until smooth (or very finely chop), then beat into the butter with the parsley and lots of black pepper. If freezing, spoon the stew into a container or freezer bag. Repeat with the anchovy butter. To defrost, put both in the fridge to thaw overnight, then reheat the stew in a pan.
- To serve, grill the slices of French bread until lightly toasted, then spread with the anchovy butter. Serve on top of the beef stew and scatter with parsley.
Nutrition Facts : Calories 740 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 65 grams protein, Sodium 3.04 milligram of sodium
BRAISED BRISKET WITH PARSLEY ANCHOVY SAUCE
Garlic lovers will love this parsley and anchovy sauce. The anchovies are subtle and add a deep layer of flavor which complements the flavors of the beer braised brisket and pair perfectly with the rich fruity tannins of a cabernet sauvignon.
Provided by Food Network Kitchen
Categories main-dish
Time 4h30m
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 325 degrees F. Heat 2 tablespoons olive oil over medium heat in a large Dutch oven. Salt the brisket all over and sear on all sides until brown, about 10 minutes. Set aside. Add the onions and cook until tender, about 10 minutes, stirring occasionally to make sure the onions do not burn. Return the brisket to the pan and add the beer. Bring to a simmer, cover, and place in the oven. Braise until fork tender, about 3 hours. Let cool while making the potatoes and sauce.
- 2. Boil the potatoes in a medium saucepan with salted water until fork tender, 15 to 20 minutes. Set 2 potatoes aside to cool and toss the rest of the potatoes with 1 tablespoon olive oil, a small handful of parsley leaves, roughly chopped, and season with salt.
- 3. Pulse the remaining parsley leaves, the garlic, and anchovies in a food processor until roughly chopped. Leave the processor running while adding the remaining 1/2 cup olive oil in a steady stream. Peel the 2 reserved potatoes and add to the parsley along with the hard-boiled egg yolks and lemon juice and pulse 3 to 4 more times. Season with salt.
- 4. Remove the brisket from the pan and slice against the grain. Degrease the braised onions. Spoon the braised onions on the bottom of the plate, and then add the sliced brisket. Top with the parsley sauce. Serve the potatoes on the side.;
BUTTER ANCHOVY TOASTS
Anchovy lovers: This one's for you. The combination of vanilla butter and anchovies is a signature move of chef Alex Raij, and we fell in love with the sweet and salty combination at her Cobble Hill restaurant Saint Julivert Fisherie.
Provided by Anna Stockwell
Time 30m
Yield 24 servings
Number Of Ingredients 9
Steps:
- In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a handheld mixer, beat butter on medium speed until smooth and fluffy. Add vanilla paste, vanilla extract, and salt and beat until combined. Transfer to a small bowl or resealable container; cover and chill until ready to use.
- Preheat oven to 400°F. Arrange bread in an even layer on 2 rimmed baking sheets. Toast until bread is lightly golden brown, 4-6 minutes.
- Meanwhile, toss anchovies, oil, and pepper in a small bowl.
- While toast is still warm, spread a thick layer of vanilla butter over each. Top with an anchovy fillet and transfer to a large platter. Scatter parsley over.
- Do Ahead: Vanilla butter can be made 5 days ahead. Transfer to an airtight container and chill.
ANCHOVY AND GARLIC TOAST
With just a few high-quality ingredients and less than 10 minutes, you can make this appetizer. "Delicious" doesn't even begin to describe this: If I'm starting with this, then I know the rest of the meal will knock your socks off.
Provided by Antonia Lofaso
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the broiler. Put the halved baguette on a baking sheet. Rub the cut sides with the garlic clove, then drizzle with the olive oil and spread the butter on evenly.
- Place the cut anchovies evenly on the bread and broil until brown and bubbly, about 4 minutes. Cut into 12 even pieces, crunch some salt over the top and sprinkle with chopped parsley.
BRAISED LETTUCE ON ANCHOVY TOAST
For this braised lettuce - especially ambrosial if, as suggested here, a discreet anchovy or 10 are permitted - everything is fast and minimal. Put thin wedges of lettuce to quickly and lightly wilt in warm butter and broth and spoon it over hot bread. That's all.
Provided by Tamar Adler
Time 20m
Yield Serves 6
Number Of Ingredients 8
Steps:
- Remove the outer leaves from the romaine, saving them for soup. Trim the stem, leaving it intact and leaves connected. Cut the head into 6 thin wedges, each wedge connected at the core/stem.
- Make anchovy butter by pounding the anchovies to a paste with the garlic paste, then mashing in 4 tablespoons butter. Combine well.
- Toast the bread.
- Warm a pan large enough to fit all of the lettuce wedges. Add remaining butter. Once it has melted, add the stock, and fit the romaine wedges closely into the pan in a single layer. Salt lightly. Cook over medium heat for about 2 minutes, and turn all the wedges to another side. Salt again, and scatter with lemon zest. Continue to cook, turning once or twice more, until the liquid in the pan is absorbed and the lettuce is very wilted on the leaf end and tender on the stem end. Turn off heat.
- In the pan or on a cutting board, cut each wedge once or twice horizontally.
- Spread each piece of toast thickly with anchovy butter, then top with the sections of a wedge of lettuce. Sprinkle each lightly with salt again, if desired. Serve hot.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 16 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 9 grams, Sodium 614 milligrams, Sugar 4 grams, TransFat 1 gram
ANCHOVY TOASTS
Categories Fish Bake Cocktail Party Quick & Easy Buffet Winter Gourmet
Yield Makes about 18 toasts
Number Of Ingredients 3
Steps:
- Preheat oven to 400°F.
- In a small bowl whisk together anchovy paste and oil. Brush both sides of baguette slices lightly with anchovy oil and arrange in one layer on baking sheets. Toast slices in middle and lower thirds of oven 5 minutes, or until golden brown. Cool toasts on a rack. Toasts may be made 4 days ahead and kept in an airtight container at room temperature.
More about "braised beef with anchovy toasts recipes"
BRAISED BEEF WITH ANCHOVY TOASTS RECIPE | RECIPES.NET
ANCHOVY TOASTS - NOURISHED KITCHEN
From nourishedkitchen.com
BRAISED BEEF WITH ANCHOVIES - BIGOVEN
From bigoven.com
BRAISED BEEF WITH ANCHOVY TOASTS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BRAISED LETTUCE ON ANCHOVY TOAST RECIPE - NYT COOKING
From cooking.stg.nytimes.com
THIS ANCHOVY TOAST RECIPE IS THE PERFECT STARTER FOR THE ... - RUSSH
From russh.com
TIP OF THE DAY- ANCHOVIES AND BEEF STEW - GRANDMA'S CRAZY KITCHEN
From grandmascrazykitchen.com
BRAISED BEEF WITH ANCHOVY TOASTS - THE COOK BOOK
From thecookbook.pk
BRAISED BEEF WITH ANCHOVY TOASTS | CONSTANT COOKBOOK
From constantcookbook.com
BRAISED BEEF WITH ANCHOVY TOASTS RECIPE | BBC GOOD FOOD
From priceycream.com
CLASSIC BRAISED BEEF RECIPE
From allrecipes.com
BRAISED BEEF WITH ANCHOVIES AND ROSEMARY
From andrewd.ces.clemson.edu
BRAISED BEEF WITH ANCHOVY TOASTS | BOTTOMLESS BITES
From bottomlessbites.com
BRAISED BEEF WITH ANCHOVY TOASTS RECIPES RECIPE
From food-recipe.info
ANCHOVY TOASTS | BOTTOMLESS BITES
From bottomlessbites.com
BRAISED BEEF WITH ANCHOVY TOASTS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
TASTY ANCHOVY TOASTS ACCOMPANY HEARTY BRAISED BEEF
From recipealchemy.com
You'll also love