Beef Stew with Eggplant (Choresh Bademjon)
(4 ratings)
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Posted by:jrt
Dish was popular within the Italian Jewish community. Serve over steamed white rice.
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Ingredients
3 pounds lean chuck beef cut into 1 inch cubes
1 large eggplant
2 large onions, sliced thin
1/2 cup corn oil
1 teaspoon cumin
1 teaspoon ground mustard
2 teaspoons salt
1/2 teaspoon white pepper
3 ripe, peeled plum tomatoes
1 8-ounce can tomato sauce
Coarse salt
Directions
- Peel eggplant and cut lengthwise into 3/4-inch slices. Sprinkle with coarse salt and let stand at room temperature for about 1 hour to drain.
- Heat 1/4 cup oil in a 3-quart Dutch oven (or other pot with heavy bottom and tight fitting lid) and gently saute onions over medium heat until golden brown.
- Stir in beef and add cumin, mustard powder, and half of salt and pepper. Cover and simmer over medium heat for about 2 hours, or until meat is tender. Stir frequently to prevent scorching and add a little water if necessary.
- Pat dry eggplant slices and fry in remaining oil for about 7 minutes, turning once. Eggplants should be fried in a single layer and should be lightly browned when done. Set aside.
- Add tomatoes half an hour before the beef is finished cooking. Add tomato sauce for the final 15 minutes.
- 10 minutes before serving, lay eggplant slices over top of beef and heat together.
- Adjust seasonings and serve.
Reader Comments
SC says...
This one's a keeper. The cooking time is long but the preparation is pretty straightforward. Flavor is good and no single spice overpowers it, which is good.
The only changes I made were that I added some red skin potatoes I had that I wanted to use up (didn't change the flavor at all) and I used more tomato sauce than was called for. I opened a 15 ounce can and didn't want any left over so I threw it all in. Be careful about letting the meat scorch - it will if you don't watch it and add water.
Nov 5, 2009 (report abuse)
eliec says...
This dish came out very dark and at first I was worried about how it would taste. It turned out to be really good. The recipe and SC both caution against scorching and it's true - we managed to scorch the beef and onions a little bit. Add water as you go, to prevent. We also shortened the cook time to about 90 minutes, and added an entire large can of whole, peeled tomatoes (which we cut in half or quartered). Finally, per SC's comment - we added extra tomato sauce (though not double) and the recipe didn't seem the worse for it.
Nov 15, 2010 (report abuse)
tessa says...
I'm gonna marry a jew that's why I wanna Learn to cook jewish...
Mar 24, 2012 (report abuse)