Brown the rib steaks separately, in a pan with some butter. Place them in a casserole, add the chopped onions, cover and cook very slowly for 10 minutes. Pour in the vinegar and reduce by half. Add the water, the pickles cut into thick slices, the anchovies, the bacon cut into pieces and the parsley. Cover and cook on a low heat for 2 hours.
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2 rib steaks (18 oz each)
3 1/2 oz salt bacon
6 anchovy fillets in oil
5 oz pickles in vinegar
2 large onions
1/2 cup wine vinegar
1 cup water
3 tbsp butter
1 small bunch parsley
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10
mn
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135
mn
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The Troisgros suggest serving a red Gamay from d'Anjou,or a white Condrieu with this dish.
