600g oyster blade, cut into 6 pieces
2 tbsp capers
½ cup extra virgin olive oil
3 garlic cloves, roughly chopped
1 ½ large brown onions, chopped
2 carrots, peeled and cut into chunks
2 sticks celery, cut into chunks
1 red chilli, cut into chunks
1 bunch thyme, roughly chopped
1 bunch basil, roughly chopped
2 bay leaves
1 x (400g) can whole tomatoes
1 x (400g) can diced tomatoes
1 cup red wine
½ cup port
1 bunch parsley, roughly chopped
Preheat oven to 160°C.
Season meat well with salt and pepper. Heat an oven proof pan over medium high heat, then add beef in batches, fat side down with a drizzle of extra virgin olive oil. Allow the fat to render down and sear the meat.
Add the vegetables to the with 2-3 tbsp extra virgin olive oil, anchovies and capers. Stir in the vegetables and allow them to sweat down for 3-5 minutes. Once the vegetables have begun to soften, add butter and stir through. Add tomatoes, red wine and return meat to the pan. Deglaze the pan with port.
Place a sheet of baking paper over the braise and put an oven proof lid on the pot. Cook in the oven for 2-3 hours, or until the meat is tender.
Serve with freshly chopped parsley.