Beef with Anchovies, Gherkins and Capers

This dish is especially appreciated by lovers of an ambiguous combination of fish and meat. In Britain, Ireland and America, they eat Surf 'n' Turf (surf and turf) - meat with seafood, and France offers them rôti de boeuf aux anchois, cornichons et câpres. However, there are people who like to eat anything with anchovies. Fortunately, we have no problems with canned anchovies. Usually in jars, they float in vegetable oil. Just keep in mind that if one of your guests, due to some circumstances, follows a salt-free diet, it is better not to serve this dish: anchovies are very salty. By the way, the tradition of adding them to everything in the world comes from the south of France.

Ingredients

• 1.5 kg beef flesh from the back or from the hind leg
• 8-10 fillets of anchovies
• 150 g capers
• 5-6 pickled cucumbers
• 1 large onion
• 8 cloves of garlic
• 100 ml brandy
• 2 carnation buds
• 1 bouquet garni
• 1 bottle of dry red wine (ideally Côtes du Rhone)
• 3-4 st. l. extra virgin olive oil
• salt, freshly ground black pepper

Directions

1. Cut the meat into large cubes, removing the films.
2. Chop the onions and sauté over medium heat in olive oil in a large skillet until tender, 5 minutes. Add meat, increase heat to high and cook, stirring occasionally, for 10 minutes. Season with salt and pepper. Chop the garlic.
3. Pour the cognac over the contents of the pan and light it with a long match. When the flame almost burns out, cover it with a bouquet of garni, cloves and garlic, fill it with wine. Bring to a boil and cook for 5 minutes.
4. Then transfer the entire mixture to a heat-resistant saucepan, cover tightly and place in an oven preheated to 150 ° C for 2 hours.
5. Chop anchovies, capers and pickles finely. Mix everything. In 20 min. until tender, place the anchovy, caper and cucumber sauce in a saucepan. Serve hot.