Central Africa · Main
Jarret de Boeuf (Slow-Braised Beef Shank with Root Vegetables)
Melt-in-the-mouth cross-cut beef shanks slow-simmered in a rich, spiced tomato and garlic broth studded with sweet cassava and tender carrots.
The story
In the urban centers of central and southern Chad like N'Djamena and Moundou, Jarret de Boeuf reigns supreme as the centerpiece for Sunday family gatherings and celebratory banquets. This beloved stew blends classic central African slow-braising traditions with colonial French culinary influences, yielding a silken, collagen-rich sauce. Crucially, Chadian cooks sear the bone-in marrow-rich shanks over scorching charcoal embers before braising, which caramelizes surface proteins and yields an exceptionally robust, gelatinous body.
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