Entree: Chad – Jarret de Boeuf (Slow-braised beef shank in a rich tomato and spice broth typical of Chadian home cooking)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 3 hrs

Total 3 hrs 15 min

Ingredients

- 3 lb (1.36 kg) beef shank (jarret), trimmed and cut into serving pieces
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, thinly sliced, approx. 12 oz (340 g)
- 4 cloves garlic, minced, approx. 0.6 oz (18 g)
- 1 tbsp (6 g) fresh ginger, minced
- 2 carrots, peeled and sliced, approx. 8 oz (225 g)
- 3 tomatoes, chopped, approx. 15 oz (425 g)
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) beef stock or water
- 1 beef bouillon cube (optional) (approx. 9 g)
- 1–2 small hot chilies or 1 tsp (5 g) chili paste, to taste
- 2 bay leaves (approx. 0.5 g)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) paprika
- 1 tsp (2 g) ground coriander
- 1–2 tsp (5–10 g) salt, to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley for garnish
- Cooked rice, millet, or couscous, for serving

Instructions

1. Season the beef shank pieces with salt and pepper. Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown the shank pieces on all sides, working in batches, then remove and set aside.
2. Reduce heat to medium, add the sliced onions and carrots to the pot, and sauté until the onions are soft and beginning to caramelize, about 8–10 minutes. Add garlic and ginger and cook 1 minute more.
3. Stir in the chopped tomatoes and tomato paste; cook 3–4 minutes to combine and slightly reduce.
4. Return the browned shank pieces to the pot. Add beef stock, bouillon cube if using, bay leaves, cumin, paprika, coriander, and chilies. Bring to a gentle boil.
5. Reduce heat to low, cover, and simmer gently for 2½–3 hours, or until the meat is very tender and falling from the bone. Alternatively, transfer to a 325°F (160°C) oven and braise covered for the same time.
6. Remove meat pieces and keep warm. Increase heat and reduce the braising liquid for 5–10 minutes to concentrate flavors if desired. Adjust seasoning with salt and pepper.
7. Return the meat to the sauce to coat, then serve the jarret de boeuf over cooked rice, millet, or couscous. Garnish with chopped parsley.