Beef romazava
Madagascar · Main dish · Easy
A clear broth, tender pieces of beef and leafy greens added towards the end.
- Preparation
- 20 min
- Cooking
- 1 hr 55 min
- Resting
- None
Total time : 2 hr 15 min.
Cooking : Casserole at a gentle simmer, never a rolling boil.
Preparation,
step by step.
Start the broth
Put the beef in a casserole with the 1.5 l (≈ 50.72 US fl oz) cold water. Bring gently to a simmer over about 10 minutes and skim the surface.
Add the aromatics
While the water heats, slice the onion, chop the tomatoes and crush the garlic and ginger. Add them to the broth with the salt and pepper.
Tenderise the beef
Partially cover and cook for 90 minutes over low heat. The broth should simmer gently. If the beef still resists a fork, continue in 15-minute intervals.
Prepare the greens
Wash the leaves and remove fibrous parts. Separate the tender stalks from the leaves; cut the stalks into short lengths and roughly chop the leaves.
Finish cooking
Once the beef is tender, add the stalks for 5 minutes, then the leaves for 10 minutes. Keep enough broth to serve the dish in bowls.
Serve
Taste the broth and serve hot. If desired, offer plain rice on the side, prepared separately.
An interpretation using beef chuck; the mixture of greens depends on local availability.
References & inspiration
These references document cooking techniques or culinary traditions. This recipe offers a version for home cooking.
The recipe at a glance.
Preparation, step by step. ↑Read from left to right. Each row follows an ingredient; cells merge when the ingredients come together.
Scroll horizontally to follow the preparation. →
| Ingredients & quantities | Before you start | 01Broth | 02Simmer | 03Stalks | 04Leaves | 05Serve |
|---|---|---|---|---|---|---|
| 800 g (≈ 28.22 oz) beef chuck in 4 cm (≈ 1.57 in) cubes | 4 cm (≈ 1.57 in) cubes | Step 1 : Bring to a simmer and skimAbout 10 min | Step 3 : Add the aromatics; partially cover90 min · low heat · extend by 15 min if needed | Step 5 : Add the stalks once the beef is tender5 min | Step 5 : Add the leaves; keep enough broth10 min | Step 6 : Taste the broth and serve hotFork-tender beef |
| 1.5 l (≈ 50.72 US fl oz) water | Cold water | |||||
| 1 onion (100 g; ≈ 3.53 oz) | Slice | Continue to the next operation | ||||
| 2 tomatoes (250 g; ≈ 8.82 oz) | Chop | Continue to the next operation | ||||
| 2 garlic cloves | Crush | Continue to the next operation | ||||
| 15 g (≈ 0.529 oz) fresh ginger | Crush | Continue to the next operation | ||||
| 1 level tsp salt | Measure | Continue to the next operation | ||||
| 1/4 tsp black pepper | Measure | Continue to the next operation | ||||
| Tender stalks from the mixed greensFrom the total: 500 g (≈ 17.64 oz) mixed edible leafy greens, or pak choi and spinach | Wash; remove fibres; cut stalks | Continue to the next operation | Continue to the next operation | |||
| Leaves from the mixed greensFrom the total: 500 g (≈ 17.64 oz) mixed edible leafy greens, or pak choi and spinach | Wash; roughly chop | Continue to the next operation | Continue to the next operation | Continue to the next operation |
UK metric measures first; approximate US equivalents in brackets. US fl oz are fluid ounces, oz are weights. 1 tsp = 5 ml; 1 tbsp = 15 ml.
