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Slow-cooked beef moussaka recipe
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Prep Time:
15 minutes
Cook Time:
285 minutes
Total Time:
300 minutes
Cozy slow-cooked moussaka - a comforting classic perfect for dinner or leftovers for lunch.
Ingredients:
  • 750g No Added Hormones Gravy Beef, cut into 3cm pieces
  • 40.00 ml plain flour
  • 2 celery sticks, thinly sliced
  • 690g Italian Passata
  • 140g tomato paste
  • 5.00 gm caster sugar
  • 40.00 ml chopped oregano
  • 1 medium eggplant, sliced crossways
  • 375g smooth ricotta
  • 41.60 gm buttermilk
  • 40g parmesan
  • 0.63 gm ground paprika
  • Oregano sprigs, to serve
Instructions:
  • In a large bowl, mix the beef and flour together. Heat oil in a large frying pan over high heat.
  • Brown the beef in 3 separate batches, turning occasionally, for about 5 minutes until it is browned all over. Transfer the beef to a slow cooker.
  • Combine onion, celery, garlic, passata, tomato paste, and sugar in the slow cooker. Mix thoroughly. Season to taste. Cook on high for 4 hours (or low for 6 hours) until beef is tender. Stir in chopped oregano before serving.
  • Preheat the grill on high. Lightly coat a baking tray with olive oil spray. Arrange the eggplant slices on the tray, then generously spray them with olive oil. Grill for 2 minutes on each side until the eggplant is golden brown and tender.
  • Lay the eggplant slices on top of the beef mixture in the slow cooker. Combine ricotta, buttermilk, and parmesan in a bowl, mix until smooth, season, then spread evenly over the eggplant. Sprinkle with paprika, cover, and cook on high for 30 minutes (or 1 hour on low) until heated through.
  • Garnish the moussaka with fresh oregano sprigs before serving.

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