Somali · intermediate
Somali Xawaash Braised Beef And Plantain Stew
A rich Somali beef stew slow-simmered with aromatic xawaash spices and semi-ripe plantains for a comforting balance of savory and sweet flavors.
- PREP TIME
- 20 min
- COOK TIME
- 50 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a heavy Dutch oven over medium-high heat.
- 02
Add beef chuck cubes in a single layer and sear for 5 to 6 minutes, turning until browned on all sides, then remove beef to a plate.
- 03
Lower heat to medium, add chopped yellow onion to the pot, and sauté for 4 minutes until softened.
- 04
Stir in minced garlic, xawaash spice blend, and tomato paste, cooking for 1 minute until fragrant and darkened.
- 05
Pour in halal beef broth, scraping the bottom of the pot to release caramelized bits.
- 06
Return seared beef and any accumulated juices to the pot, bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
- 07
Add sliced plantain rounds into the simmering stew, cover again, and cook for an additional 15 minutes until beef and plantains are tender.
- 08
Remove from heat, let rest for 5 minutes, and serve warm with cooked rice or flatbread.
A LITTLE KITCHEN KNOW-HOW
Braising Meat
Searing meat at high heat then simmering slowly in liquid under cover to break down tough fibers.
Notes from the kitchen
- Use plantains with yellow skin and small black spots for the best sweet-savory balance.
- Cut beef into uniform cubes to ensure even tenderization during braising.
- Original home-cooking adaptation inspired by Somali; 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.
