This is one of my favourite slow cooked dishes, another example of French regional cooking, adapted from Elizabeth David’s An Omelette and a Glass of Wine via Sunday Telegraph’s magazine.
250g (9oz) unsalted butter (I NEVER use this much. OK, the dish does need a lot of butter so I use about half the amount as required by the recipe, then let the dish cool down, fridge it for a while and then scoop out the butter that becomes very visible. In my experience this hasn’t affected the flavour but considerably reduced the fat content)
6 onions, peeled and cut into thick half moons
1.5kg (3lb 5oz) beff topside cut into portion-sized steaks
2 bay leaves (I always add more)
2 garlic cloves peeled and crushed (again my hand slips and I add more :P)
1 tbs red-wine vinegar
6 tbsp olive oil (I include in this amount the oil from anchovies)
5 anchovy fillets chopped
2 dried red chillies ideally bird’s-eye
1 very large handful fresh flat leaf parsley
Take a heavy casserole with a lid, and rub the inside all over with three quarters of the butter. It isn’t just a greasing agent – it’s really a part of the dish. Scatter in some of the onion. Season the beef and layer some of it over the onions. Continue to layer the beef and the onion. Throw in the bay leaves. Smear a sheet of greaseproof paper with the remaining butter and place, butter-side down, on top of the meat and onion.
Preheat the oven to 140C/275F/gas mark 1. Place the lid on the pot and heat over a flame until it starts to sizzle. Transfer to the oven and leave for two hours or so, until the meat is very tender.
Place the other ingredients in a food processor and blitz to make a paste. As I don’t have one, I use mortar & pestle and get a very satisfying amount of gooey paste that smells absolutely delicious. Stir the paste into the meat and juices. Replace the lid and leave to infuse for 30 minutes off the heat. Gently reheat for about 25 minutes over a low flame and serve with mash potatoes and something green.