Chadian Beef Shank: Jarret De Boeuf

The term "Jarret De Boeuf" refers to Beef Shanks, and in Chad, it may be prepared using regional spices and seasonings. This filling dish, which includes tender beef shanks and a variety of colorful vegetables, not only tempts the palate but also illustrates the culture, history, and tenacity of Chad.

For many centuries, Beef Shanks, also known as Jarret De Boeuf, have been a mainstay in Chadian households. Its origins can be found in the Chadian people's nomadic lifestyle, where culinary efficiency and inventiveness were valued highly.

Slow cooking and a well-balanced spice mixture cleverly transform tough beef chunks into a tasty masterpiece in this recipe, which embodies the spirit of Chadian resourcefulness.

Preparation Time

2 hours and 30 minutes

Ingredients

4 beef shanks (Jarret de bœuf)

2 onions (chopped)

3 tomatoes (diced)

3 cloves of garlic (minced)

2 tablespoons tomato paste

2 carrots (peeled and sliced)

2 tablespoons vegetable oil

1 teaspoon ground ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon paprika

Salt and pepper 

4 cups beef broth

2 potatoes (peeled and cubed)

1 green bell pepper (diced)

1 red bell pepper (diced)

Fresh parsley 

Preparation

• Rinse the beef shanks under cold water and pat them dry with paper towels.
• Season the shanks with salt, pepper, ground ginger, cumin, coriander, and paprika.
• Heat the vegetable oil in a large pot over medium heat.
• Brown the beef shanks on all sides until they develop a golden-brown crust. 
• Add the onions and garlic to the pot. Sauté until the onions are translucent.
• Stir in the tomatoes and tomato paste. Cook for a few minutes until the tomatoes break down and the paste is well incorporated.
• Add the carrots, potatoes, green and red bell peppers to the pot.
• Season with additional salt and pepper if needed.
• Pour in the beef broth to cover the beef shanks and vegetables. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and let it simmer for about 2 hours.
• Taste the broth and adjust the seasoning as necessary. You can add more salt, pepper, or spices.
• Once the beef is tender, and the vegetables are cooked, ladle the Jarret de bœuf into bowls.
• Garnish with fresh parsley and serve.