Italian Braised Beef
By: Anonymous
Published: Thursday, December 24, 2009 - 12:07am

Ingredients




675 grams lean shoulder beef cut into four steaks
1 tablespoon blended vegetable oil
1 lrg onion finely chopped
2 clv garlic chopped
400 grams can tomatoes
125 pints ml  water
1 dsh wine (optional)
6 anchovy fillets chopped or 1 tbsp anchovy puree
freshly ground Presto black pepper
grated rind of an orange
2 tablespoons black olives

Preparation

1 Set oven gas murk 4 1 80C 350F 2 Heat the oil in a frying pan 3 Brown the steaks on both sidesRemove to a medium sized baking dish 4 In the remaining oil in the pan saute the onion and garlic until just coloured 5 Add the tomatoes water wine anchovy black pepper and half the orange rind Bring to the boil 6 Reduce the heat and simmer for a few minutes 7 Pour the sauce over the meat 8 Cover the dish with foil and cook in the preset oven for 1 1/2 hours or until the meat is tender 9 Add the olives 15 minutes before the end of the cooking time Garnish with the remaining orange rind and serve with rice or pasta 10 Serves 4 11 Ln place of rice or pasta bake potatoes in the oven while meat is cooking to economise on fuel