Melting Beef in Red Sauce by @louloukitchen_

5h

5 servings

🥩

1 kg

Beef chuck

🍖

0.2 kg

Marrow bone

🫒

45 ml

Olive oil

🌻

15 ml

Sunflower oil

🍆

0.5 kg

Eggplant

🫑

0.32 kg

Red pepper

🧅

0.35 kg

Onion

🧄

6 g

Garlic clove

🍅

0.4 kg

Tomato

🥔

1 kg

Potato

🍅

30 g

Tomato paste

🫙

2 g

Turmeric

🫚

2 g

Ginger

🧂

18 g

Salt

  1. Cut
    • eggplant
    • red bell pepper
    • onion

    Cut the eggplant, red bell peppers, onions, tomatoes, and potatoes into large chunks; keep the potatoes aside.

  2. Heat
    • sunflower oil
    • beef chuck

    Heat the sunflower oil in a large covered pot over medium-high heat; sear the beef chuck on all sides.

  3. Set
    • beef chuck

    Remove the browned beef chuck from the pot; set it aside temporarily.

  4. Add
    • olive oil
    • garlic
    • onion

    Add the olive oil, garlic, onion, and tomato paste to the pot; fry for 10 minutes over medium heat.

  5. Add
    • eggplant
    • red bell pepper
    • tomato

    Add the eggplant, red bell peppers, tomatoes, turmeric, ground ginger, and salt; stir until coated in the tomato mixture.

  6. Return
    • beef chuck
    • water

    Return the beef chuck to the pot; add water until the meat is just covered.

  7. Simmer

    Cover and simmer over medium heat for 180 minutes; stir occasionally to prevent sticking.

  8. Add
    • marrow bone
    • potato

    Add the marrow bone and potato chunks to the pot; cover the pot securely.

  9. Bake
    • Beef chuck
    • Eggplant
    • Red pepper

    Bake the covered pot at 180°C / 350°F for 90 minutes; serve the beef with vegetables and red sauce.

Melting Beef in Red Sauce by @louloukitchen_

5h

5 servings

🥩

1 kg

Beef chuck

🍖

0.2 kg

Marrow bone

🫒

45 ml

Olive oil

🌻

15 ml

Sunflower oil

🍆

0.5 kg

Eggplant

🫑

0.32 kg

Red pepper

🧅

0.35 kg

Onion

🧄

6 g

Garlic clove

🍅

0.4 kg

Tomato

🥔

1 kg

Potato

🍅

30 g

Tomato paste

🫙

2 g

Turmeric

🫚

2 g

Ginger

🧂

18 g

Salt

Preparation Steps

  1. Step 1/9

    Cut the eggplant, red bell peppers, onions, tomatoes, and potatoes into large chunks; keep the potatoes aside.

    🍆eggplant
    🫑red bell pepper
    🧅onion
    🍅tomato
    🥔potato
    🔪chef's knife
    🪵cutting board

  2. Step 2/9

    Heat the sunflower oil in a large covered pot over medium-high heat; sear the beef chuck on all sides.

    🌻sunflower oil
    🥩beef chuck
    🥢tongs

  3. Step 3/9

    Remove the browned beef chuck from the pot; set it aside temporarily.

    🥩beef chuck
    🥢tongs

  4. Step 4/9

    Add the olive oil, garlic, onion, and tomato paste to the pot; fry for 10 minutes over medium heat.

    🫒olive oil
    🧄garlic
    🧅onion
    🍅tomato paste
    🥄wooden spoon

  5. Step 5/9

    Add the eggplant, red bell peppers, tomatoes, turmeric, ground ginger, and salt; stir until coated in the tomato mixture.

    🍆eggplant
    🫑red bell pepper
    🍅tomato
    🫙turmeric
    🫚ground ginger
    🧂salt
    🥄wooden spoon

  6. Step 6/9

    Return the beef chuck to the pot; add water until the meat is just covered.

    🥩beef chuck
    💧water
    🥄wooden spoon

  7. Step 7/9

    Cover and simmer over medium heat for 180 minutes; stir occasionally to prevent sticking.

    🥄wooden spoon

  8. Step 8/9

    Add the marrow bone and potato chunks to the pot; cover the pot securely.

    🍖marrow bone
    🥔potato
    🥄wooden spoon

  9. Step 9/9

    Bake the covered pot at 180°C / 350°F for 90 minutes; serve the beef with vegetables and red sauce.

Composition

Ingredients

Types

Meat, Oil, Vegetables, Condiments, Spices, Seasonings

Ingredients

Beef chuck, Marrow bone, Olive oil, Sunflower oil, Eggplant, Red pepper, Onion, Garlic clove, Tomato, Potato, Tomato paste, Turmeric, Ginger, Salt

Notes

Marrow bone (optional, asked from the butcher for flavor), Sunflower oil (used to sear the meat), Eggplant (large), Tomato (small), Potato (large)

Allergens

to inform

Dietetics

Dietary regimen

Gluten-free, Dairy-free

Calories

680 kcal

Macro nutrients

Protein: 48g, Carbohydrates: 48g, Fat: 31g, Fiber: 9g

Nutritional Information

Minerals

Iron: 7.1mg, Potassium: 1320mg, Zinc: 10.2mg, Sodium: 1500mg

Vitamins

Vitamin A: 180µg, Vitamin C: 94mg, Vitamin B12: 4.3µg, Vitamin B6: 1.1mg

Preparation

Time Information

Preparation

30 minutes

Cooking

4 hours 30 minutes

Overall

5 hours 0 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

chef's knife, cutting board, wooden spoon, tongs, measuring spoons

Appliances

Stove, Oven

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Family meal, Weekend meal

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

North African, French

Geographic

to inform

Various

Aspect

Texture

Tender, Melting, Saucy, Soft

Flavors

Savory, Rich, Tomato-forward, Earthy, Warmly spiced

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 120 minutes), fridge : 3 days (Cool before refrigerating,Store in an airtight container at 4°C / 40°F or below), freezer : 3 months (Store in a freezer-safe airtight container,Freeze without loss of quality as soon as cooled)