Rwandan Beef
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Loading... - Kester Bizimana
- 14 Mar 2023
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Basic Rwandan Beef
Source: friends and family who are Rwandan
INGREDIENTS
2.5 lbs. Beef chuck or alternative ; cubed to desired size
1 med-large Onion ; chopped
3-6 cloves Garlic ; chopped
1 inch Ginger (optional) ; chopped
1-3 tsp Curry powder (optional)
2 cups Water
1 large can Crushed tomatoes or alternative
1 tsp Oregano or Italian herbs (optional)
5
Servings
INSTRUCTIONS
Chop ginger, garlic and onions. Cube and salt beef.
Sauté cubed beef on med/med-high until cooked. make sure the pan is hot enough before adding the meat, so it doesn’t stick and it will pull out the oils. After cooked add the onions, then after a minute or two add the garlic and ginger. After 30 seconds add the spices. Let the spices cook 30-120 seconds in the oil, stirring to make sure it is all cooked through within the beef. Add the tomatoes, herbs and stir, then add water. Bring to a boil, then reduce down to a light simmer.
Cook down until the oil is separated with the sauce and the sauce is the desired amount. Add more water if need or add a lid to slow evaporation. But ideally would allow the sauce to reduce by half.
Note: Rwandan cooking often does not use extra seasonings like herbs and spices. Although, there is some influences that comes over from the East coast of Africa. Most authentic recipe would be using just salt and adding habanero oil right before serving. But most Rwandans would appreciate the added ingredients. But I personally seldom use herbs. Read More…
