Beef shank

Name: Beef shank
Prep time: 25 min
Cook time: 155 min
Total time: 190 min
Yield: 4
Cuisine: Tchad
Ingredients: 800 g boneless beef shank; 150 g onion; 10 g garlic; 250 g chopped tomatoes; 250 g peeled carrots; 300 g peeled sweet potato; 250 g aubergine; 20 ml oil; 1 litre water; 4 g salt; 1 g black pepper

🍲 Boneless beef shank slowly stewed with carrots, sweet potato and aubergine in a light tomato sauce.

Ingredients

800 g boneless beef shank
150 g onion
10 g garlic
250 g chopped tomatoes
250 g peeled carrots
300 g peeled sweet potato
250 g aubergine
20 ml oil
1 litre water
4 g salt
1 g black pepper

Preparation

Cut beef into 4 cm chunks. Slice onion, chop garlic, cut carrots into 2 cm pieces and sweet potato and aubergine into 3 cm cubes. Keep vegetables separate.

Heat oil in a casserole. Brown beef in two batches, 8 minutes in total, and set aside on a clean plate. Cook onion 4 minutes, then garlic 1 minute.

Return beef, add tomatoes, water, salt and pepper. Bring to a gentle simmer, almost cover and cook 1 hour 40 minutes. Check liquid and top up only to keep meat almost covered.

Add carrots and cook 15 minutes. Add sweet potato and aubergine and simmer about 25 minutes until meat and vegetables are tender. If beef still resists a fork, remove cooked vegetables and continue simmering the meat.

Rest off the heat 10 minutes. Divide into 4 portions. Reference cooking time is 2 hours 35 minutes including browning, aromatics and simmering; actual tenderness may require longer. Total reference time: 3 hours 10 minutes.