Description
If you do not hurry, and third grade meat can be cooked very tasty. For example, boneless beef shanks. Stewed in homemade tomato sauce, meat becomes tender and delicious. Very similar to the taste ossobuco, only without the dice. Crumbly and fragrant bulgur with grilled vegetables is a wonderful side dish and give the dish a satiety and completeness. As a result of a simple, inexpensive and available products get a dish that is not ashamed to serve to guests.
Ingredients
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Beef
600 g
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Brisket
50 g
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Onion
2 piece
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Carrots
1 piece
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Sauce
200 ml
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Bulgur
1.5 cup
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Butter
50 g
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Paprika sweet
1 tsp
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Eggplant
0.5 piece
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Olive oil
2 Tbsp
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Bay leaf
2 piece
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Sage
1 pinch
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Black pepper
1 pinch
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Sugar
1 pinch
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Salt
-
Cherry tomatoes
8 piece
Cooking
Meat cut into large cubes. Bacon cut into small cubes. Chop onion half rings, carrots –slices.
Heat a spoon of oil in a bowl multivarki and fry the bacon until Golden brown. Add meat and sear on all sides.
Add the onion and carrot and fry everything together until the vegetables are soft.
Add tomato sauce, preferably homemade or the Passat. Season with salt, add a pinch of sugar, mix well. Pour boiling water so that the meat was just covered. Set the mode suppression for 3 hours. The meat simmer for an hour, then add spices and simmer for another half hour. To try if the meat is soft, transfer the slow cooker in the heat preservation mode for another half hour to thicken sauce.
While the meat is stewed, to measure the right amount of bulghur, boiling water to cook.
Put the bulgur in a saucepan with melted butter, add the paprika and heat it, stirring until grains absorb the oil. Pour cereal perfectly measured amount of boiling water, add salt and cook on slow fire under a cover until evaporation of water and the willingness of bulghur.
Slice the eggplant slices, and onion slices. The cherry tomatoes cut in half. Sauté the vegetables in the grill pan in the tablespoon of olive oil. Put on napkin to remove excess oil.
Serve the bulgur hot on a large deep platter, laying on top of braised shank with sauce and propped on the edges of grilled vegetables. Garnish with fresh herbs and serve immediately.
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