J.Wickens Family Butchers

Recipes

Pot-Roast Beef with Anchovies and Tomato

Serves 6

4 salted anchovies, heads removed, cleaned and filleted, soaked in cold water for 10 minutes and drained.
2 tbsp olive oil
40g/1½ oz butter
I onion, chopped
150g/5oz Italian sausages, skinned and crumbled
800g/1¾ lb beef topside
Plain flour, for dusting
5 tbsp dry white wine
4 tomatoes, peeled and diced
Salt & Pepper

Chop the anchovy fillets. Heat the oil and butter in a pan. Add the onion and cook over a low heat, stirring occasionally for five minutes. Add the anchovies and cook, mashing with a wooden spoon until they have almost disintegrated, then add the sausages. Tie the meat neatly with kitchen string, dust lightly with flour and add to the pan. Increase the heat to high and cook, turning frequently, until browned on all sides. Season with salt and pepper. Pour in the wine and cook until it has evaporated. Add the tomatoes, cover and simmer gently for about 2 hours. Remove meat from the pan and leave it to stand for 10 minutes. Untie the meat, carve into slices and serve with the cooking juices.