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Tender Red Beef with Eggplants Giannis Loukakos
Ingredients
  • subheading: For the calf:
  • 600 g Eggplants, cut quinces
  • 200 g olive oil
  • 1 kg of beef olives, cut into medium pieces
  • 250 g onion, finely chopped
  • 10 g garlic, in thin slices
  • 80g tomato puree
  • 100 g Red wine
  • 500 g Whole preserved tomatoes
  • 500 g chicken broth
  • 10 g thyme, fresh, chopped
  • salt
  • sugar if needed
  • basil leaves
  • subheading: For the aromatic pilaf:
  • 20 g olive oil
  • 90 g onion, finely chopped
  • 750 g chicken broth
  • 375 g parboiled rice
  • 60 g butter, melted
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 g Pimpinella anisum
  • 1 thyme, twig
  • 5 to 6 pcs. watercress, seeds
  • 2 g ginger, powder
Steps
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