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Makmak
Mediterranean beef ragout with polenta
Beefloats with onion, garlic, rosemary, tomato and eggplant. Let it simmer and enjoy for a couple of hours
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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
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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.
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Heat the butter in a frying pan and roast the meat in 8 minutes in brown. Remove from the pan and leave the shortening.
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Ris the needles of the sprigs of rosemary and cut finely. Fry the onion for 5 minutes on low heat in the remaining shortening.
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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.
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Add the meat, the tomato paste, peeled tomatoes, sherry and vinegar, stir well and bring to the boil.
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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.
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Bring the cream with the chicken broth to the boil and add the polenta while stirring. Let it boil gently for 3 minutes.
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Grate the manchego. Remove the pan from the heat and stir in half of the manchego and the rest of the butter.
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Serve the ragout with the polenta and sprinkle with the rest of the manchego. Yummy! .
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Nutrition
685Calories
Sodium34% DV805mg
Fat58% DV38g
Protein72% DV36g
Carbs12% DV37g
Fiber24% DV6g
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