Balsamic braised beef with eggplant
2 small, cut into 2cm pieces
Trimmed beef chuck steak
800 g, (Buy 1kg, fat trimmed) cut into 3cm pieces
1 medium, finely chopped
3 clove(s), crushed
¼ cup(s), (60ml)
125 ml, (½ cup)
1 tsp, (1 sprig) plus extra leaves to garnish
- 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.
- 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.
- 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.
- 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.