1 pieces of braising steak
2 small or one large onion/s
1 clove of garlic
1tsp English mustard powder *
1tsp creamed horseradish
1tsp Worcestershire sauce
Bottle of ale of your choice – we like the Wychwood range
7/8 cherry tomatoes
Salt and pepper to taste
Mix the mustard powder with the flour and season with salt and pepper, use to coat the two pieces of steak.
Peel and halve the onions, cut into half-moon slices, peel and chop the garlic and chop the anchovies.
Arrange half the onion slices on the bottom of an oven proof dish, sprinkle with a little of the surplus flour and mustard mixture, add the steaks and then the rest of the onion slices and another sprinkle of surplus flour mixture. Season with salt and pepper to taste, scatter the chopped garlic into the dish along with the chopped anchovies and dot with horseradish. Pour over the ale and give everything a gentle stir.
Cook at 170oC (325oF / gas mark 3) for three and a half hours. Add a teaspoon of Worcestershire sauce and stir, then add the cherry tomatoes and pop back into the oven for a final half an hour cooking.
*if you can’t get mustard powder simply add 1tsp made English mustard to the casserole with the horseradish.