Friday, January 7, 2011

Boeuf à la Badara

Boeuf à la Badara
Yesterday tiredness got the better of me, but luckily my chéri came to the rescue and made us a beautiful African style dish. It was delicious and I had many helpings! A couple of the ingredients you'll have to pop to your local chinese/indian supermarket*, but believe me it's well worth the trip.


1kg beef bourginon, chopped into chunks
3 onions, peeled and chopped
3 cloves garlic, chopped finely
1 tin chopped tomatoes
1 small tin tomato paste
700ml water
5 large potatoes, peeled and quartered
4 kub d'or/maggi stock cubes *
salt & pepper
1 tin (200g) sauce graine *
2 tblsp oil


1. In a large saucepan heat the oil
2. Add the onions, garlic and beef and fry gently for 3-4mins
3. Add the tomato paste and 200ml water, cook for 5 mins
4. Add the chopped tomatoes and 500ml water
5. Crumble in the stock cubes, season with salt & pepper
6. Simmer over a low heat for 30 mins
7. Add the potatoes and simmer for a further 30 - 45 mins, until the potatoes are tender
8. Add the sauce grain and simmer for 15 - 20 mins, until the oil from the sauce grain appears on the surface of the sauce

Serves : 6
Preparation time : 10 mins
Cooking time : 1 1/2 - 2 hours

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