INGREDIENTS
- 1 full flatiron (top Blade Steak) trimmed
- 1 cup diced celery
- 1 ½ cup diced carrots
- 1 ½ cup diced onions
- 10 cloves garlic
- 12 salted Anchovies in oil
- ½ cup capers
- 2 cups parsley coarsely chopped
- 2 cups chicken broth
- salt and pepper to taste
- ½ cup bread crumbs
METHOD
Trim the fat off the meat and season well with salt and pepper.
Preheat a brazing pan and add a splash of Olive Oil, add the seasoned beef and sear until browned on all sides.
Remove the meat from the pot and reserve on a plate, place all the vegetables into the pot and sauté until translucent.
Return the meat to the pot and pour the chicken stock over it and cover with a tight-fitting lid.
Cook in a preheated oven for about 2 ½ hours at 325f or until the meat is fork tender.
Remove from the oven and allow to cool a bit. Pass the vegetables through a food mill and thicken the sauce with some bread crumb if needed. Return the meat to the pot and reheat to your liking before serving.
Slice the beef about ½ inch thick place on a plate and cover with the sauce.
Serve with soft or grilled Polenta and lots of vegetables on the side