Entree: Chad – Central Culinary Region – Jarret de Boeuf (Beef shank stew)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Total 2 hrs 50 min

Ingredients

- 2 beef shanks, approx. 1 lb (450 g) each
- 2 tbsp (30 ml) peanut oil
- 2 large onions, about 12 oz (340 g), sliced
- 3 cloves garlic, minced
- 1 in (2.5 cm) piece fresh ginger, grated
- 2 tbsp (30 ml) tomato paste
- 1 can (14 oz / 400 g) crushed tomatoes
- 2 cups (480 ml) beef broth
- 2 carrots, peeled and cut into chunks, about 8 oz (225 g)
- 2 potatoes, peeled and quartered, about 12 oz (340 g)
- 1 bay leaf
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) paprika
- 1 fresh chili (piment fort) or Scotch bonnet, optional, slit
- 1 tbsp (15 ml) white vinegar
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Pat the beef shanks dry and season generously with salt and pepper.
2. Heat peanut oil in a large heavy pot or Dutch oven over medium-high heat. Brown the shanks on all sides until well caramelized, working in batches if needed; remove and set aside.
3. Reduce heat to medium. Add the sliced onions and sauté until deeply softened and beginning to brown, about 8–10 minutes.
4. Stir in the garlic and grated ginger and cook 1–2 minutes until fragrant. Add the tomato paste and cook, stirring, 2–3 minutes to meld flavors.
5. Return the browned shanks to the pot. Add the crushed tomatoes, beef broth, bay leaf, cumin, coriander, paprika, and the optional chili. Bring to a gentle simmer.
6. Cover, reduce heat to low, and braise gently for 2 to 2½ hours, or until the meat is tender and pulling from the bone. Check periodically and add a little water or broth if needed to maintain enough sauce.
7. About 30–40 minutes before the end of cooking, add the carrots and potatoes so they finish tender with the meat.
8. Remove the shanks; if desired, skim excess fat from the sauce and adjust seasoning with vinegar, salt, and pepper to balance acidity and salt.
9. Return the shanks to the sauce to warm through, then serve the Jarret de Boeuf with the sauce spooned over. Garnish with chopped parsley or cilantro and accompany with couscous, millet, or rice.