Editorial sample recipeSenegaleseintermediateGluten-FreeDairy-FreeHalal

Senegalese Lemon Mustard Braised Beef With Sweet Onions

Name: Senegalese Lemon Mustard Braised Beef With Sweet Onions
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Senegalese
Ingredients: 1.5 lb beef chuck roast, cut into 1.5-inch cubes; 3 large yellow onions, thinly sliced; 3 tbsp Dijon mustard; 4 tbsp fresh lemon juice; 2 tbsp vegetable oil; 1 cup halal beef broth, low-sodium; 1 whole habanero pepper, left whole and pricked once; 1 tsp salt

A fragrant home-style braise inspired by Senegalese Yassa, featuring tender beef simmered in a tangy citrus and mustard onion sauce.

Prep: 15 min
Cook: 45 min
Total: 60 min

Technique to learn

Marinated Acid Braising

Tenderizing tough cuts of beef through citrus immersion before browning and slow-simmering with caramelizing onions.

Instructions

Step 1: In a large bowl, whisk together the lemon juice, Dijon mustard, and half the salt. Toss the beef cubes and sliced onions into the mixture, then cover and marinate for at least 15 minutes.
Step 2: Heat the vegetable oil in a heavy Dutch oven over medium-high heat. Remove the beef from the marinade, shaking off excess onions, and brown the meat on all sides for 6 to 8 minutes. Transfer beef to a plate.

Step 3: Add the marinated onions and remaining marinade into the pot. Lower heat to medium and cook for 10 minutes until onions are soft, translucent, and light golden.

Step 4: Return the browned beef and any accumulated juices back into the pot with the onions.

Step 5: Pour in the beef broth and place the whole habanero pepper on top of the liquid.

Step 6: Bring the pot to a simmer, then cover with a lid, turn heat to low, and cook for 30 minutes until the beef is fork-tender.

Step 7: Remove the habanero pepper before serving. Stir the pan sauce and adjust salt if needed before spooning over warm white rice.

Cooking tips

Leave the habanero whole so it infuses heat gently without burning your mouth.
Using plenty of onions creates the natural body and rich texture of traditional Yassa sauces.
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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