Dominican Braised Beef with Smoky Eggplant and Toasted Corn Rice

Name: Dominican Braised Beef with Smoky Eggplant and Toasted Corn Rice
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 4
Cuisine: Dominicana
Ingredients: 1.5 lb beef stew meat, cubed; 1/3 cup sour orange juice; 1 tbsp mashed garlic; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 3 tbsp vegetable oil; 12 oz eggplant, medium diced; 1 cup red onion, sliced; 1/2 cup sweet peppers, chopped; 2 tbsp tomato paste; 1 cup ripe tomato, diced; 3 cups water; 1/4 cup fresh cilantro, chopped; 1 leaf bay leaf; 1 cup long-grain white rice; 1 cup corn kernels, drained; 1 tbsp butter

An original Dominican-inspired stew of beef cubes seasoned with garlic, oregano, and sour orange, slowly cooked with tomato, sweet peppers, and browned eggplant until richly saucy. It is served with fluffy rice mixed with toasted corn for a rustic sweet-savory contrast.

25 minPrep

70 minCook

95 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g beef stew meat, cubed (preferiblemente of paleta or chuck)
80 ml sour orange juice (si no consigues, ver sustituciones)
18 g mashed garlic (approx. 4 cloves)
2 g dried oregano (preferiblemente orégano dominicano)
6 g salt (divided, or to taste)
1 g black pepper (freshly ground)
45 ml vegetable oil (divided)
350 g eggplant, medium diced (with peel)
150 g red onion, sliced (in strips finas)
60 g sweet peppers, chopped (without semillas)
30 g tomato paste
180 g ripe tomato, diced
720 ml water (divided)
16 g fresh cilantro, chopped (divided)
1 unit bay leaf
200 g long-grain white rice (enjuagado)
165 g corn kernels, drained (puede ser fresh or enlatado)
14 g butter

Nutrition facts

per serving

535 kcal

Calories

33 g

Protein

35 g

Carbs

28 g

Fat

4 g

Fiber

31 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. In a bowl, combine the beef with the sour orange juice, mashed garlic, oregano, 1/2 teaspoon of the salt, and black pepper. Let it marinate for 15 minutes while you prepare the remaining ingredients.
2
2. Heat a large skillet or Dutch oven over medium-high heat. Add 1 tablespoon of the vegetable oil and brown the diced eggplant for 5 to 6 minutes, stirring occasionally, until colored and tender. Remove and set aside.
3
3. In the same pot, add 1 more tablespoon of vegetable oil. Add the beef, drained from the marinade, and brown for 6 to 8 minutes. Reserve the remaining marinade in the bowl.
4
4. Reduce to medium heat, add the red onion and sweet peppers to the pot with the beef, and sauté for 3 minutes. Add the tomato paste and cook 1 minute more. Stir in the diced tomato and cook for 2 minutes until it starts to break down.
5
5. Pour in the reserved marinade, 2 1/2 cups (600 ml) of water, the bay leaf, and half of the fresh cilantro. Once it boils, reduce to medium-low, cover, and cook for 45 minutes, stirring once or twice.
6
6. Uncover, add the browned eggplant, and cook 10 minutes more so the sauce thickens and the beef becomes tender. Adjust with the remaining 1/2 teaspoon salt, or to taste. Remove the bay leaf and keep warm.
7
7. Meanwhile, preheat the oven to 400 °F / 200 °C. Spread the corn kernels on a small tray, toss with the remaining 1 tablespoon vegetable oil, and roast for 12 to 15 minutes, stirring halfway through, until lightly toasted.
8
8. For the rice, place a medium saucepan over medium heat. Melt the butter, add the white rice, and sauté for 1 minute. Add 1 cup (240 ml) water and a pinch of salt. When it boils, cover, reduce heat to low, and cook for 15 minutes.
9
9. Turn off the heat and let the rice rest, covered, for 5 minutes. Fluff with a fork, then fold in the toasted corn and the remaining fresh cilantro.
10
10. Serve the braised beef hot over or alongside the toasted corn rice, spooning plenty of sauce, eggplant, and vegetables onto each plate.

Chef tips

For deeper flavor, marinate the beef for up to 1 hour in the refrigerator. Brown the eggplant well so it adds a smoky note and does not fall apart in the sauce.

Substitutions

If you do not have sour orange, use half orange juice and half lime or lemon juice. The butter in the rice can be replaced with vegetable oil for a dairy-free version. Cilantro can be swapped for parsley, though the flavor will be less traditionally Caribbean.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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