Boeuf Effiloché Tomate/Bissap by @niangcook

≈ 2h45

4 servings

🥩

500 g

Beef shoulder

🧂

5 ml

Salt

⚫

5 ml

Pepper

🌶️

5 ml

Paprika

🫚

5 ml

Ground ginger

🧄

5 ml

Garlic powder

🫙

5 ml

Cumin

🌶️

5 ml

Chili pepper

🍅

400 g

Tomatoes

🌸

15 g

Hibiscus leaf

💧

500 ml

Water

🫗

15 ml

Cooking oil

  1. Measure
    • salt
    • Ground ginger
    • Chili pepper

    Measure 1 teaspoon each of salt, black pepper, paprika, ground ginger, garlic powder, ground cumin, and chili pepper.

  2. Rub
    • beef shoulder
    • salt

    Rub the 500 g beef shoulder evenly with the measured seasoning mixture.

  3. Heat
    • cooking oil

    Heat 1 tablespoon cooking oil in the large pot over medium-high heat.

  4. Sear
    • beef shoulder

    Sear the seasoned beef shoulder for 3 to 4 minutes per side until browned.

  5. Add
    • crushed tomatoes
    • hot water
    • beef shoulder

    Add 400 g crushed tomatoes and 500 ml hot water to the browned beef.

  6. Add
    • hibiscus leaves
    • crushed tomatoes
    • hot water

    Add 1 handful of hibiscus leaves to the pot and stir the sauce.

  7. Simmer
    • beef shoulder
    • crushed tomatoes
    • hibiscus leaves

    Cover the pot and simmer over low heat for 120 minutes until the beef is fork-tender.

  8. Shred
    • beef shoulder

    Remove the beef from the pot and shred it into fine pieces using two forks.

  9. Simmer
    • beef shoulder
    • crushed tomatoes
    • hibiscus leaves

    Return the shredded beef to the tomato-hibiscus sauce and simmer for 15 minutes.

Boeuf Effiloché Tomate/Bissap by @niangcook

≈ 2h45

4 servings

🥩

500 g

Beef shoulder

🧂

5 ml

Salt

⚫

5 ml

Pepper

🌶️

5 ml

Paprika

🫚

5 ml

Ground ginger

🧄

5 ml

Garlic powder

🫙

5 ml

Cumin

🌶️

5 ml

Chili pepper

🍅

400 g

Tomatoes

🌸

15 g

Hibiscus leaf

💧

500 ml

Water

🫗

15 ml

Cooking oil

Preparation Steps

  1. Step 1/9

    Measure 1 teaspoon each of salt, black pepper, paprika, ground ginger, garlic powder, ground cumin, and chili pepper.

    🧂salt
    ⚫black pepper
    🌶️paprika
    🫚ground ginger
    🧄garlic powder
    🫙ground cumin
    🌶️chili pepper
    🥄measuring spoons

  2. Step 2/9

    Rub the 500 g beef shoulder evenly with the measured seasoning mixture.

    🥩beef shoulder
    🧂salt
    ⚫black pepper
    🌶️paprika
    🫚ground ginger
    🧄garlic powder
    🫙ground cumin
    🌶️chili pepper
    🪵cutting board

  3. Step 3/9

    Heat 1 tablespoon cooking oil in the large pot over medium-high heat.

    🫗cooking oil
    🍳large pot with lid
    🥄measuring spoons

  4. Step 4/9

    Sear the seasoned beef shoulder for 3 to 4 minutes per side until browned.

    🥩beef shoulder
    🍳large pot with lid
    🥢tongs

  5. Step 5/9

    Add 400 g crushed tomatoes and 500 ml hot water to the browned beef.

    🍅crushed tomatoes
    💧hot water
    🥩beef shoulder
    🍳large pot with lid
    🥛measuring jug

  6. Step 6/9

    Add 1 handful of hibiscus leaves to the pot and stir the sauce.

    🌸hibiscus leaves
    🍅crushed tomatoes
    💧hot water
    🍳large pot with lid
    🥄wooden spoon

  7. Step 7/9

    Cover the pot and simmer over low heat for 120 minutes until the beef is fork-tender.

    🥩beef shoulder
    🍅crushed tomatoes
    🌸hibiscus leaves
    💧hot water
    🍳large pot with lid

  8. Step 8/9

    Remove the beef from the pot and shred it into fine pieces using two forks.

    🥩beef shoulder
    🍴two forks
    🪵cutting board

  9. Step 9/9

    Return the shredded beef to the tomato-hibiscus sauce and simmer for 15 minutes.

    🥩beef shoulder
    🍅crushed tomatoes
    🌸hibiscus leaves
    💧hot water
    🍳large pot with lid
    🥄wooden spoon

Composition

Ingredients

Types

Meat, Seasoning, Vegetables, Oil

Ingredients

Beef shoulder, Salt, Pepper, Paprika, Ground ginger, Garlic powder, Cumin, Chili pepper, Tomatoes, Hibiscus leaf, Water, Cooking oil

Notes

Beef shoulder (or chuck), Tomatoes (crushed), Water (hot)

Allergens

to inform

Dietetics

Dietary regimen

High Protein, Dairy-Free, Gluten-Free, Low Carbohydrate, Ketogenic

Calories

335 kcal

Macro nutrients

Protein: 32g, Fat: 18g, Carbohydrates: 10g, Fiber: 2.5g, Sugars: 5g

Nutritional Information

Minerals

Iron: 4.1mg, Zinc: 6.2mg, Potassium: 680mg, Sodium: 680mg

Vitamins

Vitamin C: 14mg, Vitamin B12: 2.1mcg, Vitamin B6: 0.5mg, Vitamin A: 95mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

2 hours 30 minutes

Overall

2 hours 45 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

chef's knife, cutting board, measuring spoons, measuring jug, wooden spoon, tongs, two forks, large pot with lid

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Family Meal, Weekend Meal

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

West African, Senegalese

Geographic

Senegal, West Africa

Various

Aspect

Texture

Tender, Juicy, Shredded, Saucy

Flavors

Savory, Tangy, Smoky, Spicy, Earthy, Floral

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave above 32°C / 90°F for more than 1 hour), fridge : 3 to 4 days (Cool within 2 hours,Store in an airtight container at 4°C / 40°F or below,Reheat until steaming hot), freezer : 2 to 3 months (Store in freezer-safe airtight portions,Freeze after cooling,Thaw in the refrigerator before reheating)