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Preparation time 30 minutes
Cooking time 1 hour and 30 minutes
Ingredients:
1.200 gr of beef (meat close to the bone)
¼ cup of olive oil
2 onions, chopped
2 cloves of garlic
1 tablespoon of tomato sauce
400 gr of chopped tomatoes
½ cup of red wine
1 daphne leaf
3-4 allspice granules
1 teaspoon of sugar
4-5 parsley bunches
4 celery sticks
Salt, Pepper
Aubergine purée:
6 large aubergines
2 tablespoons of butter
2 tablespoons of flour (large)
500 gr of fresh milk (lukewarm)
2-3 cloves
1 small onion
Salt, pepper
Preparation:
Cut the meat into large pieces. Heat the olive oil and sauté the meat turning it round. Add the chopped onions and the garlic cloves as they are. Leave them for 5-6 minutes. Scrub the tomato sauce with a spoon all over the cooking pot. Finally pour the wine. Then add the daphne leaf, the granules, the sugar, the celery and parsley and last the chopped tomatoes. Pour some water and simmer for 1 hour and 30 minutes until the meat is soft and the sauce is thick. Towards the end add salt and pepper.
Aubergine purée:
Wash and dry the aubergines. Cook them in pre heated oven at 250o C for 25-30 minutes until they are soft and their skin is black. After they have cooled down a bit, knife them and with a spoon empty the inside part into a bowl. Then crush it with a spoon or in a blender. Slice the onion in two. On one half stick the cloves and heat in a bowl with milk. Chop the rest of the onion. Melt the butter in a pot and sauté the onion for 5 minutes. Sprinkle flour and stir with a whisk, cook for 2-3 minutes. Take off from heat and slowly pour it into the warm milk, always stirring. On the stove again, season the cream with salt and pepper and let it set for 5-6 minutes. When ready add the aubergine purée. Stir well. Serve the aubergine purée and pour the sauce on the meat.
Neske Parastatidh Dimitra