Filter
Reset
Sort ByRelevance
Makmak
Mediterranean beef ragout with polenta
Beefloats with onion, garlic, rosemary, tomato and eggplant. Let it simmer and enjoy for a couple of hours
Share
Tweet
Pin
Whatsapp
Print
Ingredients
- 1 kg ribrunderlap at room temperature
- 3 Red onion
- 3 toe garlic
- 75 g unsalted butter
- 3 sprig of rosemary
- 3 eggplant
- 2 el tomato paste
- 800 g peeled canned tomatoes
- 350 ml madeira cream sherry or px sherry
- 3 el Red wine vinegar
- 250 ml fresh cream
- 1 liter chicken broth from tablet
- 150 g Manchego cheese
- 250 g polenta corngris
Kitchen Stuff
Directions
-
Cut the meat into pieces of 3 x 3 cm and sprinkle with salt and pepper. Cut the onions into half rings and finely chop the garlic.
-
Heat the butter in a frying pan and roast the meat in 8 minutes in brown. Remove from the pan and leave the shortening.
-
Ris the needles of the sprigs of rosemary and cut finely. Fry the onion for 5 minutes on low heat in the remaining shortening.
-
In the meantime, cut the aubergine into 2 cm pieces. Add with the garlic and rosemary, sprinkle with salt and pepper, bake 4 minutes. Change regularly.
-
Add the meat, the tomato paste, peeled tomatoes, sherry and vinegar, stir well and bring to the boil.
-
Put the lid on the pan, turn the heat down and simmer for 3 hours on a simmer plate or on the smallest pit on low heat. Stir occasionally.
-
Bring the cream with the chicken broth to the boil and add the polenta while stirring. Let it boil gently for 3 minutes.
-
Grate the manchego. Remove the pan from the heat and stir in half of the manchego and the rest of the butter.
-
Serve the ragout with the polenta and sprinkle with the rest of the manchego. Yummy! .
Blogs that might be interesting
-
25 minMain dishOrganic pandan rice, fresh ginger, Red onion, pointed pepper, chicken fillet, peanut oil, yellow curry spice paste, coconut milk in tin, canned lentils, coriander,yellow curry with lentils, pointed pepper and chicken -
30 minMain dishpigs swept through, garlic, peanut oil, sunflower oil, Meat bouillon, onion, curry powder, rice, Red pepper, green pepper,roasted pork steaks with curry rice -
45 minMain dishonion, Chestnut mushroom, olive oil, paprika, cooking cream, frying oil, sticking potato, mix for pizza bottom, flour, anchovy fillet, truffle oil,autumn pizza -
35 minMain dishricotta, dill, dill, spring / forest onion, lemon zest, lemon juice, lasagne, salmon fillet, olive oil, fennel bulb, butter, shallot, dry white wine, laurel leaf, cooking cream,pasta rolls with salmon and dill ricotta
Nutrition
685Calories
Sodium34% DV805mg
Fat58% DV38g
Protein72% DV36g
Carbs12% DV37g
Fiber24% DV6g
Loved it