Holidays & Special Occasions
Jarret de Bœuf Mijoté
Ingredients
- - 1.2kg (2.6 lb) beef shank, cut into thick pieces
- - 2 onions, chopped
- - 3 tomatoes, chopped
- - 2 tbsp tomato paste
- - 3 tbsp vegetable oil
- - 3 cloves garlic, minced
- - 1 tsp ground cumin
- - 1/2 tsp ground cinnamon
- - 1 tsp salt, or to taste
- - 1/2 tsp black pepper
- - 750ml (3 cups) water or beef stock
- - 2 carrots, cut into chunks
Method
- Heat the oil in a large pot and brown the beef shank pieces on all sides, about 8-10 minutes. Remove and set aside.
- In the same pot, sauté the onions and garlic until softened, about 5 minutes.
- Stir in the tomatoes, tomato paste, cumin, cinnamon, salt and pepper, and cook for 5 minutes.
- Return the beef to the pot and pour in the water or stock. Bring to a boil, then reduce heat, cover and simmer for 2-2.5 hours, until the meat is meltingly tender.
- Add the carrot chunks in the last 30 minutes of cooking.
- Check seasoning, adjust if necessary, and serve hot with boule or rice.
Introduction: This slow-braised beef shank stew, rich with tomatoes and warming spices, is a festive dish served at weddings, naming ceremonies and religious holidays across Chad, where a hearty, generously portioned meat dish is considered essential to properly honouring guests.
Cultural Background: This slow-braised beef shank stew, rich with tomatoes and warming spices, is a festive dish served at weddings, naming ceremonies and religious holidays across Chad, where a hearty, generously portioned meat dish is considered essential to properly honouring guests.
Tips: Beef shank benefits from long, slow cooking; do not rush this dish, as the connective tissue needs time to break down for the best texture.
Variations: Potatoes can be added alongside the carrots for a heartier version. A pinch of ground cloves is sometimes added for extra festive warmth. No authentic vegetarian version exists for this dish; not converted.
Storage: Store in an airtight container in the refrigerator for up to 4 days; flavour improves the following day.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or stock if the sauce has thickened too much.
Nutrition: Approx. 390 kcal, 36g protein, 12g carbohydrate, 21g fat per serving (based on 6 servings).
FAQs
Q: Can I make this in a slow cooker?
A: Yes, brown the meat and sauté the aromatics first, then transfer everything to a slow cooker and cook on low for 6-7 hours.
Q: What is traditionally served alongside this dish?
A: It is most often served with boule de mil or rice to soak up the rich sauce.