Braised beef rump with onions, bay, anchovies and chillies served with courgette salad
Braised steak with soft, caramelised onions is such a treat. The key is to cook the meat low and slow until very tender.
For the braised beef rump
For the courgettes
Preheat the oven to 140C/120C Fan/Gas 1 and grease a casserole with butter.
For the braised beef rump, layer the onions and beef with dots of butter in the casserole. Season with salt and pepper in between the layers and drop in the bay leaves. Cover with the lid and place in the oven for 1-2 hours, or until the beef is very tender.
Meanwhile, put the garlic, red wine vinegar, oil, anchovies, chillies and parsley in a food processor and blend to a paste. Once the beef is cooked, add the paste and stir through.
Put courgettes, courgette flowers and carrots into a large bowl. Mix the oil, sherry vinegar and salt and pepper in a small bowl. Just before serving add the basil, parsley and dressing to the salad and mix.
To serve, spoon the beef into a shallow serving bowl and place the courgette salad alongside. Garnish with the nasturtium leaves.