Senegalese · intermediate
Senegalese Braised Beef And Cassava Broken Rice Pilaf
Soft beef chuck simmered with cassava chunks, garlic, and broken jasmine rice for a heartier take on classic Senegalese one-pot rice dishes.
- PREP TIME
- 20 min
- COOK TIME
- 45 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a heavy dutch oven over medium-high heat, season beef cubes with sea salt and black pepper, and brown thoroughly for 7 minutes.
- 02
Remove browned beef, lower heat to medium, add chopped onion and minced garlic, and cook for 6 minutes until deeply golden brown.
- 03
Stir in tomato paste and cook for 2 minutes to caramelize, then return beef and pour in halal beef broth.
- 04
Add cassava chunks and whole habanero pepper, bring to a boil, cover, and braise on low heat for 25 minutes until beef is tender.
- 05
Carefully remove cassava and habanero pepper, stir in rinsed broken jasmine rice, lower heat, cover tightly, and steam for 15 minutes.
- 06
Return cassava chunks to the rice, fluff gently with a fork, and serve hot with the cooked habanero pepper on the side.
A LITTLE KITCHEN KNOW-HOW
Absorptive One-Pot Rice Steam
Steaming broken rice over a reduced savory braising broth allows the grains to swell evenly without breaking into porridge.
Notes from the kitchen
- Using broken rice allows the grains to absorb broth faster and produce an authentic texture typical of Senegalese rice cookery.
- Do not puncture the habanero pepper further during braising unless you desire extreme heat in the final rice broth.
- Original home-cooking adaptation inspired by Senegalese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.