Madagascar Varenga Recipes

MADAGASCAR VARENGA

Madagascar Varenga image

This is roasted shredded beef served with rice. In Madagascar, it might very well be Zebu. If you shop for meat in Madagascar it is important to look for the shop that has the animal head hanging in front. That indicates the animal was butchered today. This is a very important concept in a country that has little refrigeration!!!!

Provided by Ambervim

Categories Meat

Time 2h40m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

4 lbs chuck, boneless cut in 1 inch pieces
1 quart water
2 tablespoons salt
2 garlic cloves, minced finely
1 cup onion, sliced

Steps:

Combine all in a 4 quart saucepan, cover and bring to a boil. Simmer, gently for 2 yours or until the meat can be shredded with a fork.
Add water, iff need be, to keep meat at simmering point.
Shred the meat by cutting it into thin strips. Meat should come apart easily.
Transfer the shredded meat and sauce to a greased 9x12 baking pan.
Roast at 400F for 30 minutes, until it is nicely browned across the top.
Garnish with parsley if you like and bring to table on a trivet.
Serve with white rice.

Nutrition Facts : Calories 9.1, Sodium 1748.6, Carbohydrate 2.1, Fiber 0.4, Sugar 0.9, Protein 0.3

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