Aigriade Saint-Gilloise

Aigriade Saint Gilloise

Ingredients (serves 4)

  • 1,6 kg of beef chuck (paleron) cut in 6 slices around 2 cm max. (200g per person)
  • 600g onions
  • 200g capers
  • 100g anchovy fillets in oil
  • 1 big bunch of finely chopped parsley
  • 2 garlic gloves
  • 1/2 lettuce
  • 4 bay leaves, thyme, pepper
  • 5 tbsp olive oil

 

Preparation 40-45mn

  • Hand chop together the onion + garlic + anchovies + parsley + capers until they become a dark mixture.
  • Put olive oil in a pressure cooker and cover with the lettuce leaves at the bottom (it will dissolve while cooking but it will prevent the food from sticking at the bottom: little cooking secret.) Place a layer of beef chuck squeezed together but not on top of each other with some mixture above and so on. Another layer of meat and mixture.
  • Place the bay leaves on top.
  • Don’t hesitate to put olive oil, salt and pepper between each layer. (Be cautious with the salt as the anchovies are already salted even if they are in olive oil. Adjust to taste.) Leave all night in the fridge.
  • No need to stir or add water during the cooking.
  • Cook for around 3 to 4 hours on a low heat. Serve with Camargue rice and enjoy.