[Vegan Casserole of Beef with Garlic and Anchovy Sauce]
...as I almost always do when there's anything fishy in a recipe...I got out the Nori sheets...Julia says to mash the anchovies and the capers together with a table fork...it was surprisingly difficult to do...
...and then add some garlic, parsley, olive oil and vinegar...
...probably should have used a bowl...
...when your vegan boeuf has been in the oven for 2 1/2 hours...of course we didn't cook it that long...and there was no fat to skim off...
...pour on the vegan anchovy mixture...
...cover and return to the oven until tender...our seitan is already tender...but I put it back in the oven for a bit...
...it did cook down quite a bit...
...and it doesn't smell very fishy either...
...we served it with rice and green beans from the garden...
...and I was surprised that I liked it so well...
...it's more just umami than fishy...it's a little salty from all the capers too...
...and Julia says...'
Any cold leftovers are delicious, served with a green salad and French bread. Follow the master recipe with these additions'
...so that's how we ate the leftovers...and it was really good that way too...I may actually make this one again...
Substitutions:
Vegan Beef Chunks...just a beef flavored seitan
Nori for the anchovies
Recipe here:
Mastering the Art of French Cooking pp. 324-325
https://archive.org/details/JuliaChildMasteringTheArtOfFrenchCooking/page/n339/mode/2up
Interesting flavor combination- I would have never thought to combine beef and fish! Love, K
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