This is the ultimate comfort food. Though I don’t eat a lot of beef, I decided it was time for some red meat. I headed to the organic place in Atwater Market and asked what a good cut would be for braising. The woman gave me this. I don’t remember what she said it was; it wasn’t shank and it wasn’t a steak, and that’s all I know. Ooh! Maybe it was some kind of small roast? Yes! It was one big chunk, anyway.
Be warned that this is a very acidic dish. If your stomach puckers at tomatoes, this is not for you. But it’s very tasty.
Slow-Cooker Sherry-Braised Beef with Tomatoes and Eggplant
1 small beef roast
1 tbsp oil
1 onion, diced
1 large or two small eggplants, diced
1 can of whole or crushed tomatoes (or 3 large or 6 small fresh ones, chopped roughly)
1/3 cup sherry vinegar
1 tbsp honey
Stems of one bunch of Swiss chard or beets, or any other stems you may have, optional, sliced into 1/2″ slices, or leaves roughly torn and stems diced
2 sprigs thyme (or 3/4 tsp dried)
Leaves of one bunch of Swiss chard or beets or spinach, optional
1/2 cup chopped parsley
Heat oil in large skillet over medium-high heat. Sear beef on all sides. Place in slow-cooker.
Add onions to skillet and stir until brown. Add sherry to deglaze, and scrape up the brown bits. That’s the flavour. Cook 2 minutes. Add eggplant, tomatoes, honey, stems, and thyme. Stir to coat everything in sauce. If the tomatoes aren’t juicy you can add a couple tbsp of beef broth or water, but the vegetables will release their juices in the slow-cooker so make sure you boil off any excess liquid before transferring the vegetables to the cooker.
Transfer vegetables to slow-cooker. Cook on low for 8-10 hours or on high for 4-6. 20 minutes before serving stir in the Swiss chard leaves, if using. Cook 20 minutes more. Sprinkle with parsley and serve immediately. Serve with roasted or mashed potatoes.
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