Braised Beef and Spinach | Chef's Complements

Ingredients

• 4 x 200g oyster blade steaks, fat trimmed
• 2L good-quality beef or veal stock
• 2 tbsp olive oil + extra 1 tsp, for salsa
• 1 small brown onion, diced
• 1 garlic bulb, halved
• 1 carrot, peeled, roughly chopped
• 150ml dry red wine
• 100ml dry sherry
• 2 small truss tomatoes, finely diced
• ½ small red onion, finely diced
• 2 tbsp pitted Sicilian (green) olives, finely chopped
• 1 tbsp baby capers, rinsed
• 2 tsp finely grated orange zest
• 2 tsp finely grated lemon zest
• 2 tbsp coriander leaves and finely chopped
• 2 tbsp parsley leaves and finely chopped
• ½ long red chilli, deseeded and finely chopped
• Polly's Black Sauce