Braised Beef With Anchovy Toasts Recipes

Steps:

• 1. Preheat the oven to 325 degrees F. Heat 2 tablespoons olive oil over medium heat in a large Dutch oven. Salt the brisket all over and sear on all sides until brown, about 10 minutes. Set aside. Add the onions and cook until tender, about 10 minutes, stirring occasionally to make sure the onions do not burn. Return the brisket to the pan and add the beer. Bring to a simmer, cover, and place in the oven. Braise until fork tender, about 3 hours. Let cool while making the potatoes and sauce.
• 2. Boil the potatoes in a medium saucepan with salted water until fork tender, 15 to 20 minutes. Set 2 potatoes aside to cool and toss the rest of the potatoes with 1 tablespoon olive oil, a small handful of parsley leaves, roughly chopped, and season with salt.
• 3. Pulse the remaining parsley leaves, the garlic, and anchovies in a food processor until roughly chopped. Leave the processor running while adding the remaining 1/2 cup olive oil in a steady stream. Peel the 2 reserved potatoes and add to the parsley along with the hard-boiled egg yolks and lemon juice and pulse 3 to 4 more times. Season with salt.
• 4. Remove the brisket from the pan and slice against the grain. Degrease the braised onions. Spoon the braised onions on the bottom of the plate, and then add the sliced brisket. Top with the parsley sauce. Serve the potatoes on the side.;

Steps:

• Preheat the broiler. Put the halved baguette on a baking sheet. Rub the cut sides with the garlic clove, then drizzle with the olive oil and spread the butter on evenly.
• Place the cut anchovies evenly on the bread and broil until brown and bubbly, about 4 minutes. Cut into 12 even pieces, crunch some salt over the top and sprinkle with chopped parsley.

Steps:

• Remove the outer leaves from the romaine, saving them for soup. Trim the stem, leaving it intact and leaves connected. Cut the head into 6 thin wedges, each wedge connected at the core/stem.
• Make anchovy butter by pounding the anchovies to a paste with the garlic paste, then mashing in 4 tablespoons butter. Combine well.
• Toast the bread.
• Warm a pan large enough to fit all of the lettuce wedges. Add remaining butter. Once it has melted, add the stock, and fit the romaine wedges closely into the pan in a single layer. Salt lightly. Cook over medium heat for about 2 minutes, and turn all the wedges to another side. Salt again, and scatter with lemon zest. Continue to cook, turning once or twice more, until the liquid in the pan is absorbed and the lettuce is very wilted on the leaf end and tender on the stem end. Turn off heat.
• In the pan or on a cutting board, cut each wedge once or twice horizontally.
• Spread each piece of toast thickly with anchovy butter, then top with the sections of a wedge of lettuce. Sprinkle each lightly with salt again, if desired. Serve hot.