Jarret de Bœuf Tchadien

About This Recipe

Jarret de Bœuf Tchadien is a French-influenced stew that became embedded in Chadian urban cooking during the colonial era. A generous beef shank is browned and then slow-braised in a deeply savoury tomato and onion sauce spiced with cumin, ginger, and black pepper. The collagen from the shank bone melts into the broth creating a glossy, unctuous sauce. It is served at family gatherings alongside rice, aiysh, or flatbread.

Ingredients

Serves 4

• 1.2 kgbeef shank, cross-cut into thick slices
• 3 largeonions, thinly sliced
• 3 mediumtomatoes, diced
• 1 tspeach of ground cumin, ginger, and black pepper
• 2 tbspvegetable oil
• 1 tspsalt

Instructions

1. 1

   Brown the beef

   Season beef with salt and spices. Heat oil in a heavy pot over high heat and brown beef on both sides for 8 minutes total. Remove and set aside.

2. 2

   Caramelise onions

   In the same pot reduce heat to medium, add onions and cook for 20 minutes until deep golden-brown.

3. 3

   Add tomatoes and braise

   Add tomatoes and cook 5 minutes. Return beef, add 500 ml water, bring to a boil, reduce heat, cover, and simmer for 90 minutes.

4. 4

   Reduce

   Uncover and cook 10 minutes to reduce sauce to a glossy consistency. Adjust seasoning.

5. 5

   Serve

   Serve over rice or aiysh, spooning extra sauce over the top.

Variations

• •

  Add diced potato or carrot for a more complete one-pot meal.

• •

  Finish with fresh coriander or parsley.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate up to 3 days. Flavour improves overnight.

Frequently Asked Questions