South African · intermediate
South African Cape Tomato And Beef Shank Braise
A slow-simmered Cape Dutch style braise featuring tender beef shanks cooked down with ripe tomatoes, garlic, and aromatic warm allspice.
- PREP TIME
- 15 min
- COOK TIME
- 60 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a heavy Dutch oven over medium-high heat.
- 02
Season beef shanks with salt and pepper, then sear on both sides until deeply browned, about 8 minutes total; remove beef.
- 03
Add diced yellow onion to the pot and cook for 5 minutes until soft and translucent.
- 04
Stir in minced garlic, tomato paste, and ground allspice, cooking for 1 minute until fragrant.
- 05
Return seared beef to the pot, add crushed plum tomatoes and beef broth, then bring to a boil.
- 06
Reduce heat to low, cover tightly, and simmer gently for 50 minutes until meat is fork-tender and gravy is rich.
A LITTLE KITCHEN KNOW-HOW
Gentle Simmering
Cooking tough cuts of meat slowly covered over low heat tenderizes collagen while integrating deep flavor into the sauce.
Notes from the kitchen
- Using bone-in beef shanks yields a rich gelatinous gravy that thickens naturally.
- Serve alongside plain steamed rice or mashed potatoes to soak up the tomato sauce.
- Original home-cooking adaptation inspired by South African; 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.