Entree: Madagascar – Northern Culinary Region – Hen'omby Ritra (Slow-braised Malagasy beef stew with ginger, tomato, and coconut milk)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 25 min

Ingredients

- 2 lb (900 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 1 large (8 oz / 225 g) yellow onion, finely chopped
- 4 cloves (12 g) garlic, minced
- 2 tbsp (30 g) fresh ginger, peeled and grated
- 1-2 fresh hot chiles (bird's eye or serrano), minced, to taste
- 2 cups (480 g) ripe tomatoes, chopped (or 1 can 14 oz / 400 g diced tomatoes)
- 14 fl oz (400 ml) coconut milk
- 2 cups (480 ml) beef broth or water
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 1 tbsp (15 ml) soy sauce or fish sauce
- 1 tbsp (12 g) brown sugar or palm sugar
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (8 g) fresh cilantro or parsley, chopped for garnish
- 2 scallions, thinly sliced for garnish
- 2 cups (370 g) dry jasmine rice (for serving)

Instructions

1. Pat the beef cubes dry and season with 1 tsp salt and 1/2 tsp pepper. Heat 2 tbsp (30 ml) oil in a heavy Dutch oven over medium-high heat and brown the beef in batches until well-seared, about 4–5 minutes per batch. Transfer seared beef to a plate.
2. Reduce heat to medium, add remaining 1 tbsp (15 ml) oil, then add the chopped onion and sauté until softened and translucent, about 5–7 minutes.
3. Add the garlic, grated ginger, and minced chile; cook, stirring, until fragrant, about 1–2 minutes.
4. Stir in the chopped tomatoes (or canned tomatoes), tomato juices, cumin, coriander and brown sugar. Cook 3–4 minutes to break down the tomatoes.
5. Return the browned beef to the pot. Add the coconut milk and beef broth (or water) and bring to a gentle simmer. Scrape up any browned bits from the bottom of the pot.
6. Reduce heat to low, cover partially, and simmer gently until the beef is tender, about 1.5–2 hours, stirring occasionally. If the sauce reduces too quickly, add a splash of water or broth.
7. Once beef is tender, stir in the lime juice and soy or fish sauce. Adjust seasoning with salt and pepper to taste. If desired, increase heat and simmer uncovered 5–10 minutes to thicken the sauce.
8. Cook jasmine rice according to package instructions while the stew finishes. Serve Hen'omby Ritra over rice and garnish with chopped cilantro (or parsley) and sliced scallions.