Beef with capers recipe
Manzo con acciughe, capperi e olive
This beef with capers recipe also includes olives and anchovies. A refreshingly different and tasty experience thanks to the pockets of taste concealed within the meat.
As with beef crumbles and slow cooked stews, you don’t have to use the most tender cuts.
Ingredients
1 kg brisket of beef
5 anchovies
10 olives
1 tbsp capers
500 ml beef stock
Olive oil, salt, pepper
Preparation
Remove the stones from the olives and line them up beside capers and anchovies
Make small pockets in the meat with a sharp knife. Fill the pockets with olives, capers, and anchovies alternately.
Heat the oil in a heavy saucepan and brown the meat on all sides.
Add salt and pepper to taste
Cover the meat with beef stock and remaining olives, capers and anchovies. And leave it to simmer for about 1 hour till the meat is tender.
Remove the lid and let the sauce thicken (it may help to stir in flour paste or corn flour) before serving the braised beef with capers, olives and anchovies.
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Wow. looks great. I just found dinner. Thanks
Hope you’ll enjoy it:)
This sounds wonderful – my husband will love it.
Yes, it is a very masculine dish somehow.