Beef Stew with Eggplant Recipe
In this version of cooking beef, eggplants are turned into a sauce during the stewing process. The dish turns out to have a rich taste, fragrant and satisfying. You can serve it without any side dish, just under the sauce in which the meat was cooked. But the side dish will not be superfluous. For stewing, I chose beef brisket, each about 500-600 grams. bones, veins and fat segments were allowed to broth for soup, leaving only the pulp for stewing. Previously marinated in wine, the meat received an additional taste and became softer.
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  1. Remove the flesh from the brisket, we do not need the rest for this dish.
  2. Cut both onions into half rings or quarters.
  3. In a container for marinating, put the meat, cover with half the onion, pour in the wine, leave for an hour and a half.
  4. Remove the brisket from the marinade and lightly dry with a paper towel.
  5. In a frying pan, pour the oil, heat, lay the brisket, fry until golden brown on all sides.
  6. Place in a cauldron or deep saucepan.
  7. In the same pan in which the meat was fried, reheat the oil (you can add it), fry the remaining onions. You can also use onions from the marinade.
  8. Cover the meat with onions.
  9. There is also pepper and rosemary (only leaves).
  10. Peel the eggplant and cut it into small pieces.
  11. Fry over medium heat until soft.
  12. Send the eggplant to the meat.
  13. Add a little water or broth, add salt, smooth the sauce so that it evenly covers the meat.
  14. Bring to a boil, cover and cook over low heat for 3 hours.
  15. Serve with any side dish and dry red wine. Bon Appetit!

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