Braised Beef with Mustard and Capers

Serves: 4

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Total Time: 155

Prep Time: 15

Cook Time: 140

• 50 gram(s) can anchovy fillets in oil, drained, chopped and oil reserved
• Olive oil
• 700 gram(s) (1½lb) braising steak, cut into small strips
• 2 large Spanish onions, thinly sliced
• 2 tablespoon(s) capers
• 1 teaspoon(s) English mustard
• 6  fresh thyme sprigs
• 20 gram(s) pack fresh flat-leafed parsley, roughly chopped

Method

1. Preheat the oven to 170ºC (150ºC fan oven) mark 3. Measure the anchovy oil into a deep flameproof casserole, then make up to 3tbsp with the olive oil. Heat the oil and brown the meat well, a few pieces at a time. When all the meat has been browned, pour 4tbsp cold water into the empty casserole and stir to loosen any bits on the bottom.
2. Return the meat to the pan and add the onions, anchovies, capers, mustard, half the thyme and all but 1tbsp of the parsley. Stir until thoroughly mixed.
3. Tear off a sheet of greaseproof paper big enough to cover the pan. Crumple it up and wet it under the cold tap. Squeeze out most of the water, open it out and press down over the surface of the meat.
4. Cover with a tightly fitting lid, and cook in the oven for 2hr or until the beef is meltingly tender. Check the casserole after 1hr to make sure it's still moist - if it looks dry, add a little water.
5. Check for seasoning, then stir in remaining parsley and thyme. Serve with a green salad and crusty bread or mashed potato
6. COOK'S TIP To make a deliciously easy mash, put four baking potatoes into the oven when you put in the casserole. Leave to bake for 2hr. Cut each potato in half, and use a fork to scrape out the flesh into a bowl. Add 50g (2oz) butter and season well with salt and freshly ground black pepper - the potato will be soft enough to mash with the fork.

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