Cameroon • Central African Culinary Heritage

Country Onion–Braised Meat

Cameroonian Rondelles-Spiced Beef

Fork-tender beef slowly braised with Cameroonian country onions, caramelized onions and warming heritage spices in a rich, deeply aromatic sauce.

PREPARATION

25 minutes

COOKING

2 hours 15 minutes

TOTAL TIME

2 hours 40 minutes

SERVES

6 servings

FROM THE MAISON PANTRY

Ingredients

3 pounds boneless beef chuck, cut into 2-inch pieces
2 teaspoons premium sea salt, divided and adjusted to taste
1 teaspoon ground white pepper
½ teaspoon ground Cameroon pepper, adjusted to taste
3 tablespoons neutral cooking oil
2 large onions, thinly sliced
4 garlic cloves, finely minced
1 tablespoon freshly grated ginger
1 small leek, finely sliced
1½ tablespoons CaMasi Maison™ Ground Country Onions
½ teaspoon ground ehuru
1 teaspoon dried thyme
2 bay leaves
1 tablespoon tomato paste
3 cups unsalted beef stock, plus more as needed
1 teaspoon natural bouillon powder, optional
1 whole habanero pepper, optional
2 tablespoons finely chopped parsley, optional

THE MAISON METHOD

Preparation Method

Season the meat: Pat the beef dry and place it in a large bowl. Season with 1 teaspoon of sea salt, the white pepper and Cameroon pepper. Toss thoroughly and allow the meat to rest for 15 minutes.
Brown the beef: Heat 2 tablespoons of oil in a heavy-bottomed pot over medium-high heat. Brown the beef in batches, leaving space between the pieces so they develop a deep crust. Transfer each browned batch to a plate.
Caramelize the onions: Reduce the heat to medium and add the remaining oil. Add the sliced onions and cook for 10–12 minutes, stirring regularly, until softened and richly golden.
Add the aromatics: Stir in the garlic, ginger and leek. Cook for 2 minutes until fragrant, taking care not to burn the garlic.
Bloom the heritage spices: Add the ground country onions, ehuru and thyme. Stir continuously for approximately 1 minute to release their aromas.
Develop the braising base: Stir in the tomato paste and cook for 2–3 minutes until it darkens slightly. Pour in ½ cup of the beef stock and scrape the bottom of the pot to release the browned flavor.
Begin the braise: Return the beef and its accumulated juices to the pot. Add the remaining stock, bay leaves, optional bouillon and whole habanero. The liquid should reach approximately three-quarters of the way up the meat.
Cook until tender: Bring the liquid to a gentle simmer. Cover, reduce the heat to low and braise for 1 hour 45 minutes to 2 hours, stirring occasionally, until the beef is fork-tender. Add a small amount of hot stock if the sauce reduces too quickly.
Concentrate the sauce: Remove the lid and discard the bay leaves and whole habanero. Simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce becomes thick, glossy and able to cling to the meat.
Balance and serve: Taste and adjust the remaining sea salt and Cameroon pepper. Fold in the parsley, if using, and allow the braised meat to rest for 5 minutes before serving.

A NOTE FROM THE MAISON

Maison Notes

Country onions are not a substitute for ordinary bulb onions. Also known as rondelles, the ground spice contributes a distinctive garlicky, earthy and subtly truffle-like character.
Brown the beef in small batches. Crowding the pot releases excess moisture and prevents the richly caramelized crust that gives the finished sauce its depth.
Serve warm with boiled plantains, yams, cassava, rice, cocoyams, bobolo or miondo.

PLEASE NOTE

Allergen Information

The core recipe contains no major allergens. Bouillon and packaged seasonings may contain soy, wheat, celery or other allergens; check their labels before use. Prepared in a kitchen where other allergens may be present.

FROM THE CAMASI MAISON PANTRY