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Neil Perry's slow cooked cinnamon-braised beef

Name: Neil Perry's slow cooked cinnamon-braised beef recipe
Prep time: 20 min
Cook time: 130 min
Total time: 150 min
Yield: 4
Ingredients: 2 small eggplants; 150ml extra virgin olive oil; 20.00 ml raisins; 20.00 ml red wine vinegar; 800g beef chuck steak, trimmed, cut into 4cm chunks; 1 small onion, sliced; 2 garlic cloves, finely chopped; 2 vine-ripened tomatoes, halved, coarsely grated, skin discarded; 300ml chicken stock; 1 tsp each ground coriander, cumin, turmeric and cinnamon; Juice of 1/2 lemon; 20.00 ml chopped mint, plus extra leaves, to serve; Mashed potatoes, to serve; Greens and roasted vegetables, to serve (optional, see notes)

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20m

2h 10m

Neil Perry's cinnamon-braised beef — Brett Stevens

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by Neil Perry

Jun 19, 2026

“I love this dish for its sheer ease – time does the magic with the beef and spices, and it uses a cut that’s full of flavour but easy on the budget. For me, winter is about depth of flavour, melting textures and a good glass of red wine. This dish ticks all those boxes and more. Just make sure it’s a good bottle!” – Neil Perry.

You’ll need a large heavy-based saucepan that has a tight-fitting lid for this recipe.

2 small eggplants
150ml extra virgin olive oil
1 tbs raisins
1 tbs red wine vinegar
800g beef chuck steak, trimmed, cut into 4cm chunks
1 small onion, sliced
2 garlic cloves, finely chopped
2 vine-ripened tomatoes, halved, coarsely grated, skin discarded
300ml chicken stock
1 tsp each ground coriander, cumin, turmeric and cinnamon
Juice of 1/2 lemon
1 tbs chopped mint, plus extra leaves, to serve
Mashed potatoes, to serve
Greens and roasted vegetables, to serve (optional, see notes)

Method

1.

Cut the eggplant into 2cm-thick slices, then cut the slices into quarters. Sprinkle with salt flakes and stand for 30 minutes. Rinse eggplant quickly under cold water and dry thoroughly with paper towels.
2.

Heat ¼ cup (60ml) oil in a heavy-based frypan over medium-high heat. Fry half the eggplant for 10 minutes, turning, or until golden brown on all sides. Drain on paper towel. Repeat with another ¼ cup (60ml) oil and remaining eggplant. Set aside.
3.

Combine the raisins and vinegar in a bowl, then set aside.
4.

Heat the remaining 1½ tbs oil in a large heavy-based saucepan that has a tight-fitting lid over medium-high heat. Season beef and lightly brown in two batches for 5 minutes each. Remove beef from pan. Add onion to pan and cook over very low heat for 10 minutes, or until soft. Add the garlic, season with salt flakes and cook, stirring, for 1 minute, then add tomato, raisin mixture, browned beef, stock and spices. Bring to a very gentle simmer over medium-low heat, cover and cook for 1 hour 30 minutes, or until beef is very tender. Stir through eggplant, lemon juice and mint. Season with freshly ground black pepper and remove pan from heat.
5.

Divide between four large bowls and serve immediately with mashed potatoes, greens and roasted vegetables, if using, and extra mint.