Simon Rimmer Slow Cooked Beef with Salsa Verde recipe on Sunday Brunch

Simon Rimmer served up tasty slow cooked beef with salsa verde, black beans and pickled walnuts on Sunday Brunch.

The ingredients are: 1kg large pieces of chuck steak, 1 sliced onion, 2 cloves of garlic, 50ml Madeira, 500ml red wine and 700ml strong beef stock (not cubed).

For the salsa verde: a bunch of flat leaf parsley, a bunch of mint, half a bunch tarragon, 1 tbsp capers, 1 tbsp anchovies, 1 tbsp Dijon mustard, 100ml olive oil until smooth and a tin of drained and rinsed black beans.

To serve: buttery mash or rice.

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