Slow-Roasted Beef in Its Own Juices

How to prepare slow-roasted beef in its own juices

1. Cut the chuck into thick slices of 2-3 cm, perpendicular to the grain. If the capers and anchovy fillets are in salt, desalt them for 15 minutes in cold water.
2. Finely chop the onion. Crush the garlic over it. Finely chop the parsley and rosemary (use about 15 rosemary needles, just enough to give a subtle aroma to the sauce). Put everything together on the cutting board, add the capers and anchovy paste and chop everything with a knife until you get a finely minced mixture.
3. Choose an oven-safe dish large enough to hold the meat in two layers (I used an 18 x 12 cm casserole). It's important not to use a wider dish. It's better to have the meat snug than to have leftover space.
4. Grease the bottom of the dish with 1 tablespoon of oil.
5. Place half of the beef slices in the dish, side by side. Sprinkle the meat with half of the onion mixture. Place the rest of the beef slices on top. Sprinkle the rest of the mixture over them.
7. Sprinkle a little pepper on top and drizzle with 1 tablespoon of oil. Pour the wine along the edge of the dish.
8. Cover the dish with foil or a lid and bake at 150C for 2 hours.
9. After this time, lift the foil/lid and you'll see that the juice completely covers the meat. Return the dish to the oven for another 1 hour, this time uncovered. Check after this time that the meat is very tender, it should fall apart easily with a fork, otherwise leave it in the oven until soft.
10. Serve with boiled potatoes and chopped parsley. Leftovers can be stored in the refrigerator and reheated, but make sure the meat is covered with sauce, otherwise it will dry out.

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