Braised beef with anchovies and rosemary from The Italian Slow Cooker: 125 Easy Recipes for the Electric Slow Cooker by Michele Scicolone

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Notes about this recipe

  • L.Nightshade on August 01, 2012

    This starts out in a skillet, where the beef is browned, as is the pancetta. The instructions state to brown them together, but the beef needed to be done in batches, and I thought it would be too hard to scrape out all the pancetta if it started getting overdone. So the beef was browned first, then the pancetta, then anchovies and garlic were added. The pan is deglazed with white wine, and it all goes into the slow cooker with a sprig of rosemary, and cooks on low for six hours. The entire house smelled lovely, as did the final product. One little sprig of fresh rosemary certainly does not overwhelm two to three pounds of beef. And the flavor was nice. I made polenta using a very dark demi-glace, and the sauce from the meat was quite good over that. The meat was tender, but rather dry. Cooking time too long? Perhaps. So, next time I guess I'll try a shorter cooking period. But it kind of defeats the purpose if you have to stand over it and check it periodically, no?

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