Slow Cooked Beef Brisket with Anchovy Sauce

This is another slow cooked and very tasty Sunday lunch.  I know the anchovy thing sounds a bit strange, but trust me, it works!

What you need:
750g beef brisket
8 anchovy fillets
4-6 cloves garlic
handful of fresh parsley
2 tbsp olive oil
2 carrots, diced
2 celery sticks, chopped
1 onion, roughly chopped
2 tbsp olive oil
couple of sprigs of thyme
freshly ground black pepper

How to make it:
Preheat your oven to 150C.
Mash the anchovies, garlic, parsley and olive oil together to form a paste. I used my food processor for this.
Wash the beef and pat dry. Make some cuts in it with a sharp knife.
Place the beef in a casserole dish (it will need a lid).
Rub the anchovy paste all over the beef and into the cuts you made.
You will probably have some left over, hang on to this for now.
Sprinkle the beef with some black pepper.
Add the chopped onions, carrots and celery to the casserole dish. Throw in the sprigs of thyme.
Pour in any remaining anchovy sauce and add a cup of water.
Put the lid on the casserole dish, place in the oven and cook for at least 3 hours.
I left this cooking and went out for a bit, but if you’re home baste the beef in the juices every 30 minutes or so.

Serve the beef sliced with the vegetables and remaining juices drizzled on top.  I served it with celeriac mash and stir-fried broccoli, mushrooms and pak choi.

Leftovers are great for lunch the next day.


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