Editorial sample recipeSouth Africanintermediatehalaldairy-freegluten-free

South African Cape Tomato And Beef Shank Braise

Name: South African Cape Tomato And Beef Shank Braise
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: South African
Ingredients: 800 g beef shanks, bone-in; 2 tbsp olive oil; 1 large yellow onion, diced; 4 cloves garlic, minced; 2 tbsp tomato paste; 400 g canned plum tomatoes, crushed; 1 tsp ground allspice; 2 cups beef broth, halal certified

A slow-simmered Cape Dutch style braise featuring tender beef shanks cooked down with ripe tomatoes, garlic, and aromatic warm allspice.

Prep: 15 min
Cook: 60 min
Total: 75 min

Technique to learn

Gentle Simmering

Cooking tough cuts of meat slowly covered over low heat tenderizes collagen while integrating deep flavor into the sauce.

Instructions

Step 1: Heat olive oil in a heavy Dutch oven over medium-high heat.
Step 2: Season beef shanks with salt and pepper, then sear on both sides until deeply browned, about 8 minutes total; remove beef.
Step 3: Add diced yellow onion to the pot and cook for 5 minutes until soft and translucent.

Step 4: Stir in minced garlic, tomato paste, and ground allspice, cooking for 1 minute until fragrant.

Step 5: Return seared beef to the pot, add crushed plum tomatoes and beef broth, then bring to a boil.

Step 6: Reduce heat to low, cover tightly, and simmer gently for 50 minutes until meat is fork-tender and gravy is rich.

Cooking tips

Using bone-in beef shanks yields a rich gelatinous gravy that thickens naturally.
Serve alongside plain steamed rice or mashed potatoes to soak up the tomato sauce.
Original home-cooking adaptation inspired by South African; 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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