Slow cooked beef chuck steak

🧂 Ingredients

• 1 kg beef chuck roll
• 100 gr carrot mirepoix
• 100 gr onion mirepoix
• 1 pc orange
• 150 gr tomato concasse
• 1 pc bouquet garni
• 3-4 pc garlic cloves
• 50 ml water
• 80 ml water or veal stock
• Grape seed oil
• 200 gr tomato concasse
• 2 pcs eggplants
• 3 tbsp coarsely chopped black olives
• 3 tbsp capers
• Grated parmesan cheese

Instructions

• 1 Bind the chuck roll with kitchen twine and season with salt and pepper.
• 2 Sear the meat on all sides in an iron cast pot in hot grape seed oil then remove
  the beef from the pot.
• 3 Sweat the mirepoix for 5 minutes, deglaze with the white wine, add the tomato
  concasse, garlic, bouquet garni, quartered orange and water.
• 4 Heat up the oven to 110°C.
• 5 Place the chuck roll back into the pot with the other ingredients, place the lid
  on and cook in the oven for 3 hours to 3 ½ hours .
• 6 When everything is cooked and cooled, wrap the chuck roll in cling film and
  refrigerate.
• 7 Pass the sauce through a sieve and bring back to the heat to reduce until it
  thickens.
• 8 Slice the eggplants to 3-4 mm thick and sprinkle with salt, keep aside for 15
  minutes to release the water.
• 9 Pat dry the eggplants, lightly coat them with starch and pan fry in olive oil.
• 10 Arrange alternatively the eggplant and tomato concasse on a baking tray, grate
  some parmesan on top and place under the grill until hot and crispy.
• 11 Cut steaks from the cooked beef chuck roll and pan fry them with butter and
  garlic until crispy brown.
• 12 Pour the sauce in the pan with the steaks and baste the meat constantly.
• 13 Arrange the steak on the plate with a good spoon of the rich sauce and the black
  olive & capers on top, serve the gratinated eggplant on the side.

Nutrition Info