Entree: Madagascar – National Cuisine – Romazava (Braised beef and greens)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 35 min

Total 1 hr 50 min

Ingredients

- 1.5 lb (680 g) beef chuck, cut into 1½-inch (3–4 cm) pieces
- 1 tbsp (15 ml) neutral oil (vegetable or peanut)
- 1 large onion (about 8 oz / 225 g), thinly sliced
- 3 cloves garlic (about 9 g), minced
- 1 tbsp (15 ml) grated fresh ginger
- 2 medium tomatoes (about 10 oz / 280 g), chopped
- 8 oz (225 g) mixed brèdes or greens (mustard greens, spinach, bok choy leaves), coarsely chopped
- 2 tbsp (30 ml) chopped chives or green onions (about 10 g)
- 3 cups (720 ml) water or light beef broth
- 1 small hot chili (sakay or serrano), whole or sliced (about 10 g), optional
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) lime juice, optional (to finish)

Instructions

1. Heat oil in a heavy pot over medium-high heat. Season beef pieces with a pinch of salt and pepper and brown in batches until well seared on all sides; transfer browned beef to a plate.
2. Reduce heat to medium. Add sliced onion and cook until softened, about 5–7 minutes. Add garlic and ginger and cook 1 minute until fragrant. Stir in chopped tomatoes and cook until they begin to break down, about 5 minutes.
3. Return beef to the pot, add water or broth and the whole chili if using, bring to a simmer. Scrape up any browned bits from the bottom of the pot, then cover and simmer gently until the beef is tender, about 1 to 1 1/2 hours (longer for tougher cuts), skimming foam or excess fat as needed.
4. When beef is tender, stir in the mixed greens and chives, cover, and cook until the greens are wilted but still bright, 5–10 minutes. Adjust seasoning with salt and pepper; finish with lime juice if desired.
5. Serve hot over steamed rice, ladling plenty of the savory broth and greens over each portion.