Tender beef chunks braised with tomatoes, garlic, thyme, and cloves until the sauce is rich and thick, a Creole take on the French classic.
Ingredients
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1kg beef chuck, cubed
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3 tomatoes, chopped
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2 onions, diced
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6 cloves garlic, minced
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1 thumb ginger, grated
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4 cloves
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2 star anise
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3 sprigs fresh thyme
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2 tbsp soy sauce
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2 tbsp vegetable oil
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Salt and black pepper
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500ml water
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2 potatoes, quartered
Instructions
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1
Season beef cubes generously with salt, pepper, garlic, and ginger. Let marinate for thirty minutes.
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2
Heat oil in a heavy pot over high heat and sear beef in batches until deeply browned on all sides.
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3
Add onions and cook until softened. Add tomatoes, soy sauce, cloves, star anise, and thyme.
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4
Pour in water, bring to a boil, then reduce to a very low simmer. Cover and cook for one hour.
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5
Add potato quarters and continue cooking for another thirty minutes until beef is fork-tender and sauce is thick.
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6
Remove star anise and cloves before serving hot over steamed rice.
Did You Know?
The Mauritian daube uses soy sauce alongside French herbs, perfectly illustrating the island's fusion of culinary traditions.