Entree: Madagascar – National Cuisine – Hen'omby Ritra (Slow-braised Malagasy beef in a ginger-tomato sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 45 min

Total 2 hrs

Ingredients

- 2 lb (900 g) beef chuck, cut into 1.5-inch (4 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp (30 g) fresh ginger, minced
- 14 oz (400 g) canned crushed tomatoes
- 1 cup (240 ml) beef stock
- 1/2 cup (120 ml) coconut milk (optional)
- 2 sprigs fresh thyme or 1 tsp dried thyme
- 2 bay leaves
- 1 tsp (5 g) smoked paprika
- 1 tsp (2 g) curry powder
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish
- Steamed white rice for serving

Instructions

1. Pat the beef cubes dry and season with salt and pepper. Heat 2 tbsp (30 ml) oil in a heavy Dutch oven over medium-high heat. Brown the beef in batches, 3–4 minutes per side, until deeply browned; transfer browned beef to a plate.
2. Add remaining 1 tbsp (15 ml) oil to the pot. Reduce heat to medium and sauté the onion until soft, about 6 minutes. Add garlic and ginger and cook 1–2 minutes until fragrant.
3. Stir in the crushed tomatoes, beef stock, thyme, bay leaves, smoked paprika, and curry powder. Scrape up any browned bits from the bottom of the pot.
4. Return the beef and any accumulated juices to the pot. Bring to a simmer, then reduce heat to low, cover partially, and braise gently for 1½–2 hours until the beef is tender, stirring occasionally.
5. If using, stir in the coconut milk and simmer uncovered 10–15 minutes to meld flavors and thicken slightly. Adjust seasoning with salt and pepper.
6. Finish with lime juice and chopped cilantro or parsley. Remove thyme sprigs and bay leaves before serving. Serve hot over steamed white rice.