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Madagascan Ravitoto Braised Beef With Cassava Leaves

Name: Madagascan Ravitoto Braised Beef With Cassava Leaves
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Madagascan
Ingredients: 600 g beef chuck, cut into 1-inch cubes; 300 g frozen cassava leaves, thawed and pureed; 2 tbsp vegetable oil; 1 medium yellow onion, finely diced; 4 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 cups water; 1 tsp salt

A comforting Malagasy classic featuring tender stewing beef simmered slowly with crushed cassava leaves, garlic, and fresh ginger.

Prep: 15 min
Cook: 50 min
Total: 65 min

Technique to learn

Braising Pureed Greens

Simmering pureed leafy vegetables with tough cuts of meat over low heat until the liquid reduces into a thick, savory sauce.

Instructions

Step 1: Heat vegetable oil in a heavy braising pot over medium-high heat.
Step 2: Add the beef cubes and sear for 6 to 8 minutes until evenly browned on all sides, then remove excess surface fat if desired.
Step 3: Stir in the diced yellow onion, minced garlic, and grated ginger, cooking for 3 minutes until softened and fragrant.

Step 4: Pour in the pureed cassava leaves and water, stirring thoroughly to integrate the greens with the meat and aromatics.

Step 5: Season with salt, bring to a boil, then reduce heat to low and cover tightly with a lid.

Step 6: Simmer gently for 40 minutes until the beef is tender and the green cassava sauce is rich and thick before serving hot over cooked white rice.

Cooking tips

Pureed cassava leaves can be found in most African or Afro-Caribbean grocers.
Ensure the cassava leaves are simmered thoroughly to unleash their natural nutty taste.
Original home-cooking adaptation inspired by Madagascan; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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