February into March still has time to let you eat those slow braised pieces of meat, before the lightness of spring arrives. This is one of those great dishes, that takes a cheaper piece of meat, slowly cooks it and then a flourish of stuff is thrown in at the end to add more flavour. Great with celeriac mash and green beans, this tastes better cooked the day before you eat it, but you don’t need to wait that long. This goes well with sautéed cabbage and potato and parsnip puree.
- 600 to 900g rump steak, make sure they are in large pieces
- 500g onions, nicely sliced
- 4 cloves of garlic finely chopped
- handful of parsley finely chopped
- 8 salty anchovy fillets
- 3 tablespoons of red wine vinegar
- salt and pepper
- some boiling water
- 2 tablespoons of beef dripping
- Preheat the oven to 160c/325f/GM3
- Medium heat, put the casserole dish on the stove and melt half the dripping and cook the onions until they are soft and brown, about twenty minutes. In another frying pan fry the beef in batches so it takes on a nice brown colour.
- Add the beef to the cooked onions and pour on enough water to just cover the lot. Put the lid on top and put it all in the oven for 1.5 to 2 hours, until it is cooked and the meat is nice and tender.
- Take it out and just before you serve add the garlic, parsley, anchovies, salt and pepper; stir the lot together with the red wine vinegar use the liquid as the sauce.