Slow-cooked beef with braised eggplant

Slow-cooked beef with braised eggplant

By
From
A la Grecque
Serves
4
Photographer
Mark Roper

Cook this dish long and slowly to create a thick, dark sauce. I like to sprinkle the beef liberally with freshly ground black pepper before cooking, which contributes to the good flavour. Make sure that you brown the meat well to begin with and only fry a few pieces at a time so that the meat gets a good colour and doesn’t stew instead of fry. I find a cast-iron pot is perfect for this dish as you can keep the temperature high.

Ingredients

Method

Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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