Beef blade, vegetables and rice casserole Recipe

Ingredients

• 400 g green bell pepper, cleaned
• 500 g zucchini (1 medium)
• 4-5 chili peppers, medium hot
• 400 g eggplant, peeled
• 250 g of yellow string beans, cleaned
• 1 large onion, cut into thick slices
• 3 cloves garlic, chopped
• 1 teaspoon thyme, dried
• 2 tbs parsley, chopped
• 2 tbs olive oil
• 800 g beef blade, cut into chunks
• 1 tsp sea salt
• ½ tsp black pepper
• 150 g rice
• 800 g tomatoes, cubed

Directions

1.

Slice peppers, zucchini, chili peppers and eggplant into small pieces or cubes. Cut each string bean into thirds. Add sliced onion, garlic, thyme, parsley and olive oil, mix to combine.

2.

In a separate bowl season the meat with salt and pepper, let stand for 5 minutes.

3.

Cover the bottom of the flameproof casserole dish with half of the vegetables. Evenly distribute the meat chunks over vegetables.

4.

Cover with the remaining vegetables, rice and diced tomatoes.

5.

Tightly close the casserole with aluminium foil and bake in the oven at 180°C for about 1 h or until the meat and rice are done.

6.

Take the casserole out of the oven, remove the foil and leave to cool for about 20 minutes.