BRAISED BEEF WITH EGGPLANT PUREE

INGREDIENTS

• 0 st 2,20 lbs beef
• 3 tablespoons olive oil
• 2 onions, finely chopped
• 1 clove garlic
• 1 tbsp tomato paste
• 400gr chopped cherry tomatoes
• ½ cup dry white wine
• 1 bay leaf
• 2-3 spices
• little sugar
• salt - pepper
• Parsley sticks

Eggplant Puree

• 5-6 aubergines baked
• 2 tablespoons butter
• 2 tablespoons flour
• 500gr fresh warm milk
• 1 piece of onion
• 1 CARNATION

Preparation

Olive oil to brown the meat, add garlic and onion until wilted.
Add the tomato paste and stir then add the wine. Herbs and spices add the chopped tomatoes, sugar, some water and simmer for about 1:30 hour until the meat is tender and sauce thickens.
Execution mashed eggplant
carnation pins the onion and put it in milk. Heat the milk and keep it warm. Melt butter and brown the flour stirring with a whisk. download it from the heat and add the milk little by little and then Replace the fire. stir until it thickens and add salt. Finally crush the eggplant and pour the bechamel.
served under the puree over the meat and garnish with the sauce.

Tip

Always add salt to the end of the meat because the salt eliminates juices and hardens the meat.

Posted in: BEEF