Jarret de Boeuf (Chadian Slow-Simmered Beef Shank Stew)
Local name: Jarret de bœuf
In short: Bone-in beef shank simmered for hours with tomato, onion and thyme until it falls from the bone, with carrots, potatoes and cabbage. It takes about 3 h 35 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 3 h 10 min
- Total
- 3 h 35 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 320 kcal
Jarret de boeuf is a slow-simmered beef shank stew eaten in Chad's towns, a dish that came from the French kitchen and found a home in N'Djamena. The shank is browned and then simmered for at least two hours with onion, tomato, garlic and thyme, until the meat falls off the bone and the broth turns rich with marrow. Carrots, potatoes and cabbage cook in the same pot, and rice or bread goes alongside.
Instructions
- Pat the beef dry and season with 1/2 tsp of the salt and the pepper. Heat the oil in a large heavy pot over high heat and brown the shank slices for about 4 minutes per side, in batches. Set them aside.
- Cook the onions in the same pot for 6 minutes until soft. Add the garlic and tomato paste for 2 minutes, then stir in the tomatoes and cook for 5 minutes.
- Return the beef to the pot with the water, bay leaf, thyme, chili and the remaining salt. Bring to a boil, skim off any foam, then cover and simmer on low for 2 hours.
- Add the carrots and potatoes and simmer for 25 minutes, until tender.
- Add the cabbage and simmer for 15 minutes more. The beef should be falling off the bone and reach well above 63°C (145°F).
- Rest for 10 minutes. Remove the bay leaf, thyme and chili, taste for salt and serve in deep bowls with the broth.
Tips
- Simmer very gently, with only an occasional bubble. A hard boil makes shank tough and stringy.
- Make the stew a day ahead. The flavor improves overnight and any fat can be lifted off the top once it is cold.
Questions and answers
What is beef shank?
It is the lower leg of the cow, full of connective tissue and marrow. Slow cooking turns it tender and gives the broth body.
Can I use a pressure cooker?
Yes. Cook the browned shank with the broth for 45 minutes at high pressure, release the pressure, then add the vegetables and simmer until tender.
What do you serve with jarret de boeuf?
Rice, fresh bread or boule are common. The broth is also good as a soup.
How long does it take to make Jarret de Boeuf (Chadian Slow-Simmered Beef Shank Stew)?
About 3 h 35 min in total: 25 min of preparation and 3 h 10 min of cooking.
How many calories are in Jarret de Boeuf (Chadian Slow-Simmered Beef Shank Stew)?
About 320 kcal per serving, with 32 g of protein, 24 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 320 kcal |
|---|---|
| Protein | 32 g |
| Carbohydrates | 24 g |
| Fat | 10 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
