Cameroonian-style Braised Beef

Ingredients

While Sudderlapjes is a Dutch dish typically made with pork, this adaptation transforms it into a Cameroonian-style beef dish. The original recipe's flavors are enhanced with the addition of Cameroonian spices and cooking techniques, giving it a distinctively African twist. The use of beef instead of pork adds a heartier and more robust flavor to the dish, making it a perfect fit for Cameroonian cuisine. We alse have the original recipe for Sudderlapjes, so you can check it out.

• 1.5 kg (3.3 lbs) beef, cut into cubes 1.5 kg (3.3 lbs) beef, cut into cubes
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 teaspoons ground ginger 2 teaspoons ground ginger
• 2 teaspoons ground paprika 2 teaspoons ground paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground chili powder 1 teaspoon ground chili powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 7g, 3g
• Protein: 48g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the beef cubes, chopped onions, minced garlic, vegetable oil, diced tomatoes, tomato paste, ground ginger, ground paprika, ground cumin, ground coriander, ground chili powder, salt, and black pepper. Mix well to ensure the beef is evenly coated with the marinade. Let it marinate in the refrigerator for at least 2 hours, or overnight for best results.
2. 2.
   Heat a large pot or Dutch oven over medium heat. Add the marinated beef and cook until browned on all sides, stirring occasionally.
3. 3.
   Pour in the beef broth and bring to a simmer. Reduce the heat to low, cover the pot, and let the beef simmer for 2-3 hours, or until it becomes tender and the flavors have melded together.
4. 4.
   Once the beef is tender, remove the lid and allow the sauce to thicken slightly for about 10 minutes.
5. 5.
   Serve the Cameroonian-style Braised Beef hot, garnished with fresh cilantro. It pairs perfectly with fluffy white rice or fufu.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or stewing beef, for the best results. Trim any excess fat before cutting it into cubes to ensure a leaner dish.

Tips & Tricks

• For an extra kick of heat, add a chopped scotch bonnet pepper to the marinade.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the simmering sauce until thickened.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Cameroonian-style Braised Beef with a generous portion of fluffy white rice or fufu. The tender beef and flavorful sauce pair perfectly with the neutral base of rice or the starchy goodness of fufu.

Presentation advice

Garnish the dish with a sprinkle of fresh cilantro to add a pop of color and freshness. Serve it in a deep bowl or on a large platter to showcase the vibrant red color of the braised beef.