BRAISED BEEF WITH EGGPLANT
The food of Provence usually evokes summer, with lovely vegetables, salads, seafood and a whiff of lavender. But there's a wintry side to it as well. When a fierce mistral wind blows, it's time to crank out beef stews and roasted meats. This braised beef dish, a pot roast, keeps a Provençal flavor profile, with eggplant, garlic, fennel, rosemary, orange, black olives and tomatoes. It's prepared to allow the eggplant to maintain its character and not disintegrate. I like to braise a nice piece of tri-tip sirloin, but this recipe will suit any cut of beef you prefer for braising. Serve the dish with plain broad egg noodles dressed with a splash of good olive oil.
Provided by Florence Fabricant
Categories meat, main course
Time 3h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Place eggplant in a colander, dust with salt and set aside 20 minutes. Meanwhile, heat a 4-quart stovetop casserole on medium-high and add the oil. Dry the beef and brown it on all sides, about 10 minutes. Remove from the pan to a plate. Turn off heat.
- Rinse and dry the eggplant. Reheat the casserole on medium and sear the eggplant, turning frequently, until it is lightly browned, glossy and still somewhat firm, about 10 minutes. Transfer the eggplant to a bowl. Add the fennel, onion and garlic to the casserole and sauté on low heat until translucent. Add the diced tomatoes and pastis and cook, stirring, to deglaze the casserole. Add the sun-dried tomatoes, wine and stock, and bring to a simmer. Season with pepper. Add the rosemary and thyme. Return the meat to the casserole, cover and simmer on low heat for 2 hours, turning once or twice during the cooking.
- After 2 hours the meat should be tender. If not, give it another 15 or 20 minutes cooking. Remove it to a cutting board. Discard herb branches from sauce, and stir in the orange zest and tapenade. Season to taste with salt. Add the eggplant to the casserole and simmer 5 minutes, just to reheat it. Slice the beef and arrange on a platter. Give the sauce another quick heating, then spoon it with the eggplant over and around the meat and serve.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 4 grams, Sodium 913 milligrams, Sugar 7 grams, TransFat 0 grams
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hockster
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Rajia Sultana
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved it! I will definitely be making it again.
Benjamin Anaya
[email protected]This recipe was a bit too complicated for me. I think I'll try a simpler recipe next time.
Dexter Sampson
[email protected]I'm not a big fan of eggplant, but I really enjoyed this dish. The beef was so tender and the sauce was so flavorful. I would definitely make this again.
Mohand Moh
[email protected]This is one of my favorite recipes. It's always a crowd-pleaser. I usually serve it with mashed potatoes and green beans.
Muntasir Rafi
[email protected]I followed the recipe exactly and the dish turned out great! The beef was tender and the eggplant was soft and flavorful. The sauce was also very good. I would definitely recommend this recipe.
Mary Jackson
[email protected]This dish was a bit bland for my taste. I think it could have used more spices or herbs.
Anoushka
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I usually double the recipe so I have leftovers for lunch the next day.
Jennifer Okorienta
[email protected]This recipe is a keeper! The beef and eggplant were cooked to perfection, and the sauce was amazing. I served it over rice and it was a perfect meal.
Sunita Limbu
[email protected]Made this dish last night and it was a hit! The beef was so tender and the eggplant was perfectly cooked. The sauce was also very flavorful. I will definitely be making this again.
RJ ARIFUL
[email protected]This braised beef with eggplant is a dish that is both delicious and easy to make. The beef is tender and flavorful, and the eggplant is soft and creamy. The sauce is rich and savory, with a hint of sweetness from the tomatoes. I would definitely rec