Editorial sample recipeSomaliintermediateHalalGluten-FreeDairy-Free

Somali Xawaash Braised Beef And Plantain Stew

Name: Somali Xawaash Braised Beef And Plantain Stew
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Somali
Ingredients: 1.5 lbs beef chuck roast, trimmed and cut into 1-inch cubes; 2 tbsp vegetable oil; 1 medium yellow onion, chopped; 3 cloves garlic, minced; 1.5 tbsp xawaash spice blend, Somali aromatic spice mixture; 2 tbsp tomato paste; 2 cups halal beef broth; 2 medium semi-ripe plantains, peeled and sliced into 1-inch rounds

A rich Somali beef stew slow-simmered with aromatic xawaash spices and semi-ripe plantains for a comforting balance of savory and sweet flavors.

Prep: 20 min
Cook: 50 min
Total: 70 min

AI-generated illustration of Somali Xawaash Braised Beef And Plantain Stew

AI illustration

Technique to learn

Braising Meat

Searing meat at high heat then simmering slowly in liquid under cover to break down tough fibers.

Instructions

Step 1: Heat vegetable oil in a heavy Dutch oven over medium-high heat.
Step 2: Add beef chuck cubes in a single layer and sear for 5 to 6 minutes, turning until browned on all sides, then remove beef to a plate.
Step 3: Lower heat to medium, add chopped yellow onion to the pot, and sauté for 4 minutes until softened.

Step 4: Stir in minced garlic, xawaash spice blend, and tomato paste, cooking for 1 minute until fragrant and darkened.

Step 5: Pour in halal beef broth, scraping the bottom of the pot to release caramelized bits.

Step 6: Return seared beef and any accumulated juices to the pot, bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.

Step 7: Add sliced plantain rounds into the simmering stew, cover again, and cook for an additional 15 minutes until beef and plantains are tender.

Step 8: Remove from heat, let rest for 5 minutes, and serve warm with cooked rice or flatbread.

Cooking tips

Use plantains with yellow skin and small black spots for the best sweet-savory balance.
Cut beef into uniform cubes to ensure even tenderization during braising.
Original home-cooking adaptation inspired by Somali; 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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