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Immune-boosting Slow-Braised Beef | Marion's Kitchen

Name: Immune-boosting Slow-Braised Beef | Marion's Kitchen
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4
Ingredients: 2 tbsp extra virgin olive oil; 2 small eggplant, cut into roughly 3cm (just over 1”) pieces; 600g (1 lb 5 oz) chuck steak, oyster blade steak or gravy beef, fat trimmed, cut into 4cm (1.5”) chunks; sea salt; 6 eschalots, peeled, halved lengthways; 2 large sticks celery, diced; 3 garlic cloves, thinly sliced; 4cm (1.5”) piece fresh ginger, peeled, sliced into thin strips; 3 whole star anise; 1 cinnamon stick; 250ml (1 cup) passata; 375ml (1½ cups) beef stock; 1½ tbsp soy sauce; 1 tbsp Chinese black vinegar*; 2 tsp brown sugar; 400g (14 oz) sweet potato, peeled, chopped into bite-sized pieces; finely sliced spring onion, to serve; finely sliced green chilli, to serve; coriander (cilantro) leaves, chopped, to serve; steamed rice, to serve

Prep Time

20m

Cook Time

Total Time

2h 20m

This immune-boosting slow-braised beef recipe features tender chuck steak cooked with aromatic spices and hearty vegetables. The dish is rich and flavorful, perfect for a comforting family dinner. Serve over steamed rice with a sprinkle of fresh herbs, spring onions, and a touch of green chilli for a satisfying meal.

Recipe Options

Ingredients

Servings: 4

Scale:

Scale

0.25

0.5

2 tbsp extra virgin olive oil

2 small eggplant, cut into roughly 3cm (just over 1”) pieces

600g (1 lb 5 oz) chuck steak, oyster blade steak or gravy beef, fat trimmed, cut into 4cm (1.5”) chunks

6 eschalots, peeled, halved lengthways

2 large sticks celery, diced

3 garlic cloves, thinly sliced

4cm (1.5”) piece fresh ginger, peeled, sliced into thin strips

250ml (1 cup) passata

375ml (1½ cups) beef stock

1 tbsp Chinese black vinegar*

400g (14 oz) sweet potato, peeled, chopped into bite-sized pieces

finely sliced spring onion, to serve

finely sliced green chilli, to serve

coriander (cilantro) leaves, chopped, to serve

steamed rice, to serve

Preheat oven to 170°C (340°F), or 150°C (300°F) fan forced. Heat 1 tablespoon of oil in a large flameproof ovenproof dish with a lid over high heat. Cook eggplant, turning, for 2–3 minutes or until golden. Transfer to a plate and set aside for later.

Heat another tablespoon of oil in the same pan over high heat. Season the beef with salt and then add to the hot pan. Spread out in the pan and leave to sear until golden on the one side, then turn and continue cooking for 2–3 minutes or until browned. Add the eschalots and allow them to sear and brown for 2–3 minutes also. Then add the celery, garlic, ginger, star anise and cinnamon and cook, stirring occasionally, for 2–3 minutes or until softened and fragrant. Add the tomato puree, stock, soy sauce, vinegar and sugar and bring to the boil. Cover and bake in preheated oven for 1 hour.

Add the sweet potato and eggplant to the beef, cover and return to the oven for a further 45 minutes or until sweet potato and beef are tender.

Sprinkle beef with the spring onion, green chilli and coriander and serve with steamed rice.

Immune-boosting Slow-Braised Beef | Marion's Kitchen

Ingredients

Steps

Nutrition Facts

Immune-boosting Slow-Braised Beef | Marion's Kitchen

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts