West African Beef Pot

Ingredients

• 800 gbeef cubes
• 2carrots
• 1onion
• 2 tbspoil
• 500 mlwater
• to tastefine sea salt and black pepper

Method

1. Start by seasoning the 800 g of beef cubes with fine sea salt and black pepper to taste. Make sure each piece is evenly coated, as this will enhance the flavor throughout the cooking process. Set the seasoned beef aside to allow the salt to begin tenderizing the meat.
2. Peel and slice the onion into thin rings, and chop the 2 carrots into bite-sized rounds. These vegetables will add sweetness and depth to the dish, balancing the savory beef.
3. In a large, heavy-bottomed pot, heat 2 tablespoons of oil over medium-high heat until it shimmers. Add the seasoned beef cubes in a single layer, ensuring not to overcrowd the pot. Brown the beef on all sides, turning occasionally, until each piece develops a deep, rich color. This caramelization is crucial for building flavor.
4. Once the beef is browned, remove it from the pot and set it aside. In the same pot, add the sliced onions and chopped carrots. Stir them in the remaining oil and beef drippings, cooking until the onions become translucent and start to caramelize, releasing their natural sweetness.
5. Return the browned beef cubes to the pot with the vegetables. Pour in 500 ml of water, scraping the bottom of the pot with a wooden spoon to deglaze and incorporate all the flavorful bits stuck to the bottom. Bring the mixture to a gentle simmer.
6. Cover the pot with a lid and reduce the heat to low. Allow the beef to braise slowly, checking occasionally, until it becomes tender and the flavors meld together. The beef is ready when it can be easily pierced with a fork and the broth has a rich, savory aroma.
7. Taste the dish and adjust the seasoning with more salt and black pepper if necessary. Serve the West African Beef Pot hot, accompanied by rice, bread, or salad, allowing everyone at the table to enjoy the communal experience.