Editorial sample recipeSenegaleseintermediateHalalDairy-Free

Senegalese Braised Beef And Cassava Broken Rice Pilaf

Name: Senegalese Braised Beef And Cassava Broken Rice Pilaf
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Senegalese
Ingredients: 1.5 lbs beef chuck, cut into 1-inch cubes; 1.5 cups broken jasmine rice, rinsed well; 1 cup cassava root, peeled and cut into medium chunks; 1 large yellow onion, finely chopped; 2 tbsp tomato paste; 4 clove garlic cloves, minced; 1 whole habanero pepper, pricked with a fork; 3.5 cups halal beef broth

Soft beef chuck simmered with cassava chunks, garlic, and broken jasmine rice for a heartier take on classic Senegalese one-pot rice dishes.

Prep: 20 min
Cook: 45 min
Total: 65 min

Technique to learn

Absorptive One-Pot Rice Steam

Steaming broken rice over a reduced savory braising broth allows the grains to swell evenly without breaking into porridge.

Instructions

Step 1: Heat vegetable oil in a heavy dutch oven over medium-high heat, season beef cubes with sea salt and black pepper, and brown thoroughly for 7 minutes.
Step 2: Remove browned beef, lower heat to medium, add chopped onion and minced garlic, and cook for 6 minutes until deeply golden brown.
Step 3: Stir in tomato paste and cook for 2 minutes to caramelize, then return beef and pour in halal beef broth.

Step 4: Add cassava chunks and whole habanero pepper, bring to a boil, cover, and braise on low heat for 25 minutes until beef is tender.

Step 5: Carefully remove cassava and habanero pepper, stir in rinsed broken jasmine rice, lower heat, cover tightly, and steam for 15 minutes.

Step 6: Return cassava chunks to the rice, fluff gently with a fork, and serve hot with the cooked habanero pepper on the side.

Cooking tips

Using broken rice allows the grains to absorb broth faster and produce an authentic texture typical of Senegalese rice cookery.
Do not puncture the habanero pepper further during braising unless you desire extreme heat in the final rice broth.
Original home-cooking adaptation inspired by Senegalese; 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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