Instructions: Cut the braising steak into large bitesize pieces.

Drain the anchovies reserving 2 tbsp of the oil then chop.

Place the anchovies and reserved oil in a bowl with the onions garlic capers and parsley.

Heat the olive oil in a 3.4 litre flameproof casserole on the boiling plateand brown the braising steak in 2 or 3 batches evenly on all sides.

Remove with a slotted spoon and set aside.

Off the heat add about 3 tbsp water to the hot casserole and scrape with a spoon to loosen the brown sediment.

Scatter half of the browned meat pieces over the bottom of the casserole.

Layer the remaining meat alternately with the onion mixture seasoning with pepper as you go.

Dampen a large piece of greaseproof paper and place on top of the casserole.

Cover with the lid to ensure a tight seal. Place on the simmering plate for 5 to 10 minutes then transfer to the middle of the simmering ovenposition the casserole towards the back.

Cook for 4 to 5 hours or until the meat is very very tender.

Remove any fat from the surface then serve the braised steak with vegetables of your choice.

The meat should create its own liquid as it cooks but check the level of liquid after the first hour of cooking. If the lid does not seal completely you may have to add a little water is. If your simmering ovenis a little too cool it may be necessary to place the casserole in the roasting ovenfor 15 to 20 minutes every hour to speed up cooking. This is based on an original french recipe. The anchovies melt into the cooking juices during the long slow cooking process resulting in a delicious and fullflavoured dish. If possible prepare the recipe a day ahead to allow the flavours time to develop.

Serves 4

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