Braised Beef with Salsa Verde Recipe - Great British Chefs

Name: Braised Beef with Salsa Verde Recipe - Great British Chefs
Ingredients: 1kg beef, suitable for braising, such as chuck or topside; 2 tbsp of beef dripping, or vegetable oil; 1 onion, peeled and chopped into large chunks; 2 sticks of celery, chopped into large chunks; 1 fennel, quartered; 6 garlic cloves, unpeeled and bashed with the flat side of a knife; 2 bay leaves; rosemary, and thyme, around 2 to 3 sprigs of each, tied tightly together with butcher’s twine; 250ml of red wine; 500ml of beef stock, or chicken stock; sea salt flakes; freshly ground black pepper; 2 handfuls of parsley, finely chopped; 2 tbsp of capers; 12 anchovy fillets; 2 garlic cloves, peeled and finely chopped; extra virgin olive oil, best quality; 350g of pickled walnuts, (1 jar), sliced, plus a dash of the vinegar from the jar

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Beef is braised until meltingly tender in a red wine and beef stock sauce, before being given a bright, umami-rich lift from the punchy salsa verde and tangy pickled walnuts. A classic combination of...

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Ingredients

1kg beef, suitable for braising, such as chuck or topside
2 tbsp of beef dripping, or vegetable oil
1 onion, peeled and chopped into large chunks
2 sticks of celery, chopped into large chunks
1 fennel, quartered
6 garlic cloves, unpeeled and bashed with the flat side of a knife
2 bay leaves
rosemary, and thyme, around 2 to 3 sprigs of each, tied tightly together with butcher’s twine
250ml of red wine
500ml of beef stock, or chicken stock
sea salt flakes
freshly ground black pepper
2 handfuls of parsley, finely chopped
2 tbsp of capers
12 anchovy fillets
2 garlic cloves, peeled and finely chopped
extra virgin olive oil, best quality
350g of pickled walnuts, (1 jar), sliced, plus a dash of the vinegar from the jar