2 tbsp extra virgin olive oil
2 small eggplant, cut into roughly 3cm (just over 1”) pieces
600g (1 lb 5 oz) chuck steak, oyster blade steak or gravy beef, fat trimmed, cut into 4cm (1.5”) chunks
sea salt
6 eschalots, peeled, halved lengthways
2 large sticks celery, diced
3 garlic cloves, thinly sliced
4cm (1.5”) piece fresh ginger, peeled, sliced into thin strips
3 whole star anise
1 cinnamon stick
250ml (1 cup) passata
375ml (1½ cups) beef stock
1½ tbsp soy sauce
1 tbsp Chinese black vinegar*
2 tsp brown sugar
400g (14 oz) sweet potato, peeled, chopped into bite-sized pieces
finely sliced spring onion, to serve
finely sliced green chilli, to serve
coriander (cilantro) leaves, chopped, to serve
steamed rice, to serve
Delicious
Was running late to cook this in the oven so used the pressure cooker and it turned out amazing 45 mins (30 mins then added the eggplant 15mins).
Smells amazing
Made this today, it’s slowly cooking in the oven and the apartment is fragrant with the smells of star anise and cinnamon as it cooks! Who needs air diffusers! Will enjoy this tonight on another cold day in Melbourne!
Stunning dish!
I have made this 3 times now and it will be on high rotation in this household over the colder months. It’s a comforting and nourishing dish, highly recommended!