Yassa Bœuf - Sous côté by @niangcook

N/A
Medium

1 serving

🥩

500 g

Beef Paleron

🧄

4 cloves

Garlic

🌶️

1

Chili

🧅

300 g

Spring Onion

🧂

1.5 g

Salt

🌶️

Pepper

🟥

1 g

Paprika

🌶️

1 g

Sweet Chili Powder

🟡

30 ml

Mustard

🧅

2

Onions

🍶

15 ml

Vinegar

💧

350 ml

Water

💧

20 cl

Water

🍚

300 g

Rice

Preparation Steps

  1. Step 1/14

    Peel and finely chop the garlic, chili pepper, and scallion.

    garlic
    chili pepper
    scallion
    🔪chef's knife
    🪵cutting board

  2. Step 2/14

    Cut the beef chuck into large bite-size pieces.

    beef chuck
    🔪chef's knife
    🪵cutting board

  3. Step 3/14

    Combine the chopped garlic, chili pepper, scallion, salt, black pepper, paprika, sweet chili powder, and Dijon mustard in a bowl.

    garlic
    chili pepper
    scallion
    salt
    black pepper
    paprika
    sweet chili powder
    Dijon mustard
    🥣mixing bowl
    🥄wooden spoon
    🥄measuring spoons

  4. Step 4/14

    Coat the beef pieces with the marinade and let them rest for 30 minutes.

    beef chuck
    🥣mixing bowl
    🥄wooden spoon

  5. Step 5/14

    Peel and thinly slice the 2 yellow onions.

    yellow onion
    🔪chef's knife
    🪵cutting board

  6. Step 6/14

    Heat the vegetable oil in a heavy pot over medium-high heat.

    vegetable oil
    🥄wooden spoon

  7. Step 7/14

    Brown the marinated beef for 5 to 7 minutes, turning until the pieces are well colored.

    beef chuck
    🥄wooden spoon

  8. Step 8/14

    Pour 150 ml of water into the pot and scrape up the browned bits.

    water
    🧪measuring jug
    🥄wooden spoon

  9. Step 9/14

    Cover and simmer the beef over low heat for 45 minutes, until tender.

    beef chuck

  10. Step 10/14

    Add the sliced yellow onions, vinegar, and remaining 200 ml water to the pot.

    yellow onion
    vinegar
    water
    🧪measuring jug
    🥄wooden spoon

  11. Step 11/14

    Simmer uncovered for 20 minutes, stirring occasionally until the onions are soft and the sauce thickens.

    beef chuck
    yellow onion
    🥄wooden spoon

  12. Step 12/14

    Rinse the white rice in cold water until the water runs mostly clear.

    white rice
    water
    🥣mixing bowl

  13. Step 13/14

    Cook the white rice in water according to package directions, about 15 minutes.

    white rice
    water

  14. Step 14/14

    Serve the beef yassa and onion sauce over the cooked white rice.

    beef chuck
    yellow onion
    white rice
    🥄serving spoon

Composition

Ingredients

Types

Vegetables, Herbs, Seasonings, Condiments, Liquids

Ingredients

Beef paleron, Garlic, Chili, Spring onion, Salt, Pepper, Paprika, Sweet chili powder, Mustard, Onions, Vinegar, Water, Rice

Allergens

Sulfites

Dietetics

Dietary regimen

Dairy-free, Egg-free, Nut-free

Calories

620 kcal

Macro nutrients

Protein: 34g, Carbohydrates: 70g, Fat: 21g, Fiber: 3g, Sugars: 5g

Nutritional Information

Minerals

Iron: 5.5mg, Potassium: 680mg, Zinc: 8mg, Sodium: 480mg

Vitamins

Vitamin B12: 4.2µg, Vitamin B6: 0.7mg, Vitamin C: 14mg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, wooden spoon, measuring jug, measuring spoons, serving spoon

Appliances

stovetop

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Family meal

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

Senegalese, West African

Geographic

Senegal, West Africa

Various

Aspect

Texture

Tender, Saucy, Soft, Fluffy

Flavors

Savory, Tangy, Spicy, Smoky, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Cool quickly before refrigerating,Store in an airtight container,Keep at or below 4°C / 40°F), freezer : 2 to 3 months (Store in freezer-safe airtight containers,Freeze rice and sauce separately when possible,Thaw overnight in the refrigerator)