Entree: Madagascar – National Cuisine – Varanga (Shredded braised zebu or beef stewed with onions, tomatoes, garlic, and ginger, typically served with rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs

Additional 15 min

Total 2 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) beef chuck or zebu roast, trimmed
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium tomatoes, chopped (about 10 oz (300 g))
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) beef stock or water
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) mild Madagascar curry powder or ground coriander
- 1 bay leaf
- 1 tbsp (15 ml) soy sauce or 1 tbsp (15 ml) fish sauce for depth
- 1 tbsp (15 ml) lime juice or to taste
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish
- Steamed white rice or cassava to serve

Show original ingredient measurements

- 1.5 lb (680 g) beef chuck or zebu roast, trimmed
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium tomatoes, chopped (about 10 oz / 300 g)
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) beef stock or water
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) mild Madagascar curry powder or ground coriander
- 1 bay leaf
- 1 tbsp (15 ml) soy sauce or 1 tbsp (15 ml) fish sauce for depth
- 1 tbsp (15 ml) lime juice or to taste
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish
- Steamed white rice or cassava to serve

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Cut the beef into 2-inch (5.08 cm) pieces, pat dry, and season lightly with salt and pepper.
2. Heat the vegetable oil in a heavy pot over medium-high heat and brown the beef on all sides in batches; remove and set aside.
3. Add the sliced onions to the pot and cook until soft and beginning to caramelize, about 8 minutes, then stir in the garlic and ginger and cook 1 minute more.
4. Return the beef to the pot, add the chopped tomatoes, tomato paste, turmeric, curry powder, bay leaf, and soy sauce; stir to combine.
5. Pour in the beef stock or water to barely cover the meat, bring to a simmer, then reduce heat to low, cover, and cook gently until the meat is very tender, about 1.5 to 2 hours.
6. Remove the beef, shred or pull apart with forks, discard the bay leaf, and return the shredded meat to the pot; simmer uncovered 10–15 minutes to reduce and concentrate the sauce.
7. Adjust seasoning with lime juice, salt, and pepper; sprinkle with chopped cilantro or parsley and serve hot over steamed rice or cassava.

1. Cut the beef into 2-inch pieces, pat dry, and season lightly with salt and pepper.
2. Heat the vegetable oil in a heavy pot over medium-high heat and brown the beef on all sides in batches; remove and set aside.
3. Add the sliced onions to the pot and cook until soft and beginning to caramelize, about 8 minutes, then stir in the garlic and ginger and cook 1 minute more.
4. Return the beef to the pot, add the chopped tomatoes, tomato paste, turmeric, curry powder, bay leaf, and soy sauce; stir to combine.
5. Pour in the beef stock or water to barely cover the meat, bring to a simmer, then reduce heat to low, cover, and cook gently until the meat is very tender, about 1.5 to 2 hours.
6. Remove the beef, shred or pull apart with forks, discard the bay leaf, and return the shredded meat to the pot; simmer uncovered 10–15 minutes to reduce and concentrate the sauce.
7. Adjust seasoning with lime juice, salt, and pepper; sprinkle with chopped cilantro or parsley and serve hot over steamed rice or cassava.