Balsamic braised beef with eggplant
4
Points®
Total time: 2 hr 10 min • Prep: 15 min • Cook: 1 hr 55 min • Serves: 8 • Difficulty: Easy
Slow cooked beef makes the perfect winter warmer.
Ingredients
Olive oil
2 tbs
Eggplant
2 small, cut into 2cm pieces
Plain flour
¼ cup(s)
Beef chuck steak, raw
800 g, (Buy 1kg, fat trimmed) cut into 3cm pieces
Brown onion
1 medium, finely chopped
Garlic
3 clove(s), crushed
Brown sugar
2 tbs
Balsamic vinegar
¼ cup(s), (60ml)
Cherry tomatoes
500 g
Tomato paste
2 tbs
Red wine
125 ml, (½ cup)
Fresh rosemary
1 tsp, (1 sprig) plus extra leaves to garnish
Instructions
1
Heat half the oil in a large saucepan over high heat. Cook eggplant, stirring, in batches, for 2–3 minutes or until browned. Transfer to a plate.
2
Place flour in a plastic bag. Add beef and shake to coat. Heat half the remaining oil in same pan over medium-high heat. Cook half the beef, stirring, for 3–4 minutes or until browned. Transfer to a plate. Repeat with remaining oil and beef.
3
Reduce heat to medium. Cook onion and garlic, stirring, for 5 minutes or until softened. Add sugar and vinegar and cook, stirring, for 2 minutes or until sugar has dissolved. Add tomatoes and cook, stirring, for 2–3 minutes or until softened. Lightly crush tomatoes with a potato masher or the back of a fork.
4
Return eggplant, beef and any juices to pan with paste, wine, rosemary sprig and ½ cup (125ml) water and bring to the boil. Reduce heat and simmer, covered, for 1 hour. Uncover and simmer for 30 minutes or until beef is tender (if serving 4, see Notes). Discard rosemary sprig and serve with extra leaves.
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