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As nights get nippy, take comfort in a hearty dinner, perfect for warming up your midweek, without breaking a sweat!
To Prep 0:10
To Cook 3:00
INGREDIENTS 13
DIFFICULTY EASY
SERVINGS 6
Ingredients
80ml (1/3 cup) olive oil
1 (about 450g) eggplant, cut into 3cm pieces
800g beef chuck steak, cut into 3cm pieces
2 brown onions, coarsely chopped
3 garlic cloves, coarsely chopped
1 tbs ground cumin
2 tsp ground coriander
1 tsp ground allspice
70g (1/4 cup) tomato paste
3 ripe tomatoes, coarsely grated, skin discarded
500ml (2 cups) chicken stock
2 tbs chopped fresh continental parsley
Steamed rice, to serve
Method
Step 1 Heat half of the oil in a large saucepan over medium-high heat. Add half the eggplant and cook for 3 minutes or until lightly browned. Transfer to a plate. Repeat with the remaining eggplant.
Step 2 Add the remaining oil to the pan. Add one-third of the beef and cook for 3 minutes or until browned. Transfer to a plate. Repeat, in 2 more batches, with the remaining beef, reheating the pan between batches.
Step 3 Reduce heat to medium-low. Add the onion to the pan and cook, stirring occasionally, for 8 minutes or until golden. Add the garlic and cook for 2 minutes or until soft. Add the cumin, coriander and allspice, and cook for 1 minute or until aromatic. Add the tomato paste and cook, stirring, for 1 minute or until well combined.
Step 4 Add the beef, tomato and stock to the pan. Season with salt and pepper. Reduce heat to low. Cover and cook, stirring occasionally, for 2 hours. Add the eggplant and cook, uncovered, for a further 30 minutes or until the beef is very tender. Taste and season with salt and pepper. Stir in the parsley. Serve with steamed rice.
Notes
Freezing tip: Prepare to end of step 4 (don't add parsley). Cool. Place in an airtight container. Label, date and freeze for up to 3 months. Thaw, reheat and add parsley to serve.
Nutrition
Energy 1454kJ
Fat saturated 5.00g
Fat Total 21.00g
Carbohydrate sugars 7.00g
Carbohydrate Total 8.00g
Dietary Fibre 5.00g
Protein 30.00g
Cholesterol 83.00mg
Sodium 495.94mg
All nutrition values are per serve.
Australian Good Taste - October 2008 , Page 128
Recipe by Kathy Knudsen
Photography by Rob Palmer
Save and share Eggplant and beef hotpot recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
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| Photo: Eggplant and beef hotpot recipe |
To Prep 0:10
To Cook 3:00
INGREDIENTS 13
DIFFICULTY EASY
SERVINGS 6
Ingredients
80ml (1/3 cup) olive oil
1 (about 450g) eggplant, cut into 3cm pieces
800g beef chuck steak, cut into 3cm pieces
2 brown onions, coarsely chopped
3 garlic cloves, coarsely chopped
1 tbs ground cumin
2 tsp ground coriander
1 tsp ground allspice
70g (1/4 cup) tomato paste
3 ripe tomatoes, coarsely grated, skin discarded
500ml (2 cups) chicken stock
2 tbs chopped fresh continental parsley
Steamed rice, to serve
Method
Step 1 Heat half of the oil in a large saucepan over medium-high heat. Add half the eggplant and cook for 3 minutes or until lightly browned. Transfer to a plate. Repeat with the remaining eggplant.
Step 2 Add the remaining oil to the pan. Add one-third of the beef and cook for 3 minutes or until browned. Transfer to a plate. Repeat, in 2 more batches, with the remaining beef, reheating the pan between batches.
Step 3 Reduce heat to medium-low. Add the onion to the pan and cook, stirring occasionally, for 8 minutes or until golden. Add the garlic and cook for 2 minutes or until soft. Add the cumin, coriander and allspice, and cook for 1 minute or until aromatic. Add the tomato paste and cook, stirring, for 1 minute or until well combined.
Step 4 Add the beef, tomato and stock to the pan. Season with salt and pepper. Reduce heat to low. Cover and cook, stirring occasionally, for 2 hours. Add the eggplant and cook, uncovered, for a further 30 minutes or until the beef is very tender. Taste and season with salt and pepper. Stir in the parsley. Serve with steamed rice.
Notes
Freezing tip: Prepare to end of step 4 (don't add parsley). Cool. Place in an airtight container. Label, date and freeze for up to 3 months. Thaw, reheat and add parsley to serve.
Nutrition
Energy 1454kJ
Fat saturated 5.00g
Fat Total 21.00g
Carbohydrate sugars 7.00g
Carbohydrate Total 8.00g
Dietary Fibre 5.00g
Protein 30.00g
Cholesterol 83.00mg
Sodium 495.94mg
All nutrition values are per serve.
Australian Good Taste - October 2008 , Page 128
Recipe by Kathy Knudsen
Photography by Rob Palmer
Save and share Eggplant and beef hotpot recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
