Beef with eggplants and tomatoes
Braised beef with eggplants and tomatoes: the meat becomes tender, the eggplants soak up the sauce, the aroma is enhanced by garlic and paprika, finish with cilantro.
- Tiempo
- 80 min
- Porción
- 460 kcal
- Ingredientes
- ≈ $4.10
- Proteína
- 31 g
Ingredientes
- 1 Stewing beefpaquete 600 g ≈ $11.36 140 g
- 2 Eggplant≈ $4.33 por kg 150 g
- 3 Tomatoes≈ $4.67 por kg 120 g
- 4 Onions≈ $1.60 por kg 50 g
- 5 Garlic≈ $10.00 por kg 4 g
- 6 Cilantropaquete 50 g ≈ $1.20 5 g
- 7 Sunflower oil 12 ml
- 8 Paprika 1 g
- 9 Salt 2 g
Filas grises son existencias básicas: sal, aceite, especias. No se cuentan en el precio por porción.
Método
Rinse the beef, onion4, eggplant2 and tomatoes3; cut the beef into 2 cm cubes; chop the onion roughly; cut the eggplant into 2 cm cubes, salt and leave for 10 minutes, then squeeze out; cut the tomatoes into large chunks. Heat a pan about 24 cm in diameter and ready it for frying over medium heat.
Fry the beef: fry the beef cubes over high heat until browned, about 5 minutes; during this, add the onion4 and fry together until the onion is soft.
Pour in water and simmer: pour water to cover the ingredients, skim foam if needed, simmer over medium heat about 50 minutes, until the meat is tender and the liquid reduces by half.
Prepare the eggplant2: handle separately: salt and leave for 10 minutes, then squeeze out; fry the eggplant in a separate pan over medium heat about 8 minutes until golden.
Combine ingredients: add the fried eggplant2, tomatoes3, garlic5 and paprika to the meat; mix and simmer over medium heat about 15 minutes, until all vegetables are soft and the aromas meld.
Serve: remove from heat, sprinkle with cilantro6 and serve; serve with a side dish of your choice.
Consejos
- Por qué así
- Salt eggplant before frying to remove bitterness; unsalted slices will taste harsh and soak up too much oil.
- Sustituciones
- Use zucchini instead of eggplant (150g) for a milder flavor, or swap tomatoes for canned crushed tomatoes (120g drained).
- Errores frecuentes
- Overcooking beef makes it tough. Check doneness by piercing with a fork; it should slide in easily after 50 mins.
- Guardar y recalentar
- Stores 3 days in the fridge; reheat in a skillet with 1 tbsp water over medium heat for 5 mins. Freezes well for 2 months.
- Con qué servir
- Pair with warm crusty bread to soak up the sauce, or serve over steamed basmati rice for a balanced lunch.
En resumen
- En el planificador, este plato se prepara para dos días: caliéntalo el segundo día.
- Marcado como PP: el planificador lo elige con más frecuencia para los objetivos «bajar de peso» y «comer bien».
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