Slow cooked beef round with eggplant

Test yourself with Ottoman’s of Grosvenor House Hotel’s top chef’s Slow cooked beef eye round on eggplant begendi sauce Discuss this article

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Slow cooked beef eye round on eggplant begendi sauce

2000g beef eye round
200g carrot
200g celery root
100g garlic
300g onion
200g cucchini
2pcs bay leaves
50g pepper corn
200g leek
200ml olive oil
350g tomato paste

Begendi Sauce
200g eggplant
1000ml milk
200g butter
250g plain flour
Salt to taste
50g nutmeg powder

Method
• First make the beef (whole) deep fried and keep a side sauteed the vegetable with olive oil add tomato paste and put boiling water as soon as boiling put your beef in the sauce and on slow fire cook it 3 hours after take out the beef and when it will be cold peel the skin then slice it for 10 portion and to place it in a oven tray strain the cooking sauce put on slice beef then cook it in a oven for 40 minute (150c).

• Grill the eggplant until cook then remove the skin melt the butter in a cook pan add flour then stir add cold milk and stir continuously until cook and thick add the grill eggplant with bechamel sauce and nutmeg powder as well and serve the slice cooked meat on eggplant sauce.
Recipe courtesy of Ottoman’s, Grosvenor House Hotel & Chef Deniz Katranci