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Title: Beef With Anchovies
Categories: Italian
Yield: 6 Servings

4 Salted anchovies;
- washed, bones removed
Nutmeg; grated
1 Lemon; juice of
2 1/4 lb Braising steak (1 kg);
- such as chuck
2 tb Olive oil
2/3 c Dry white wine (150 ml)

Chop 2 of the anchovies and season with some grated nutmeg and 3 to
4 drops of lemon juice.

Using a sharp knife, make 10 cuts in the meat and insert the
anchovy mixture.

Heat the oil in a large flame-proof pot, preferably made of
earthenware, over low heat, add the remaining anchovies, and
sprinkle with a little lemon juice.

Cook, mixing with a fork until the anchovies dissolve.

Add the meat and cook over medium-low heat for about 3 hours,
splashing with wine occasionally and then several tablespoons of
water.

When the meat is cooked, remove the pot from the heat and serve
immediately.

Tips:

You can make your own salt-cured anchovies. Use a quantity of salt
that is equal to a quarter of the weight of the anchovies. Remove
the head and entrails but leave the spine. Arrange the anchovies in
clean, sterilized jars in dense layers, sprinkling each layer with
salt. Seal with a lid and store in a cool place for at least
2 months, with a weight on the lid.

Recipe FROM: Recipes from an Italian Butcher, 2017

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