Chad | Main dish

Jarret de Boeuf

Name: Jarret de Boeuf
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: 6 servings
Cuisine: Chad, Central Africa
Ingredients: 800 g beef shank; 2 tbsp oil; 1 large onion, chopped; 3 medium tomatoes, chopped; 2 tbsp tomato and garlic; 2 cups stock or water; salt and pepper, to taste

Jarret de Boeuf is a main dish with beef shank, tomato and garlic. Serve

Country

Chad

Region

Central Africa

Time

100 min

Serves

Level

medium

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01 / Get ready

Everything you need

Tap each ingredient as you gather it. Illustrations are visual guides; follow the ingredient names and quantities.

Servings 6

Scale the dish before you shop, then use the checklist while you cook.

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Ingredients

For 6 servings

Main dish

Main

800 g beef shank

Base

2 tbsp oil 1 large onion, chopped 3 medium tomatoes, chopped

Flavor

2 tbsp tomato and garlic

Liquid

2 cups stock or water

Seasoning

salt and pepper, to taste

02 / Let’s cook

One step at a time

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Chad

4 steps 25 min prep 75 min cook (check method) 100 min total medium

Build base

Cook onion, oil, tomato, and seasoning until aromatic.

base 10:00

Add main

Add beef shank and enough liquid to cook evenly.

main 08:00

Simmer

Cook until tender and concentrated.

simmer 30:00

Serve

Adjust seasoning and serve with boule or rice.

serve 05:00

Jarret de Boeuf changes by household and market. Keep the main ingredient and seasoning balance, then adjust heat, liquid, or starch for your table.

Cooking notes, photos & serving ideas

Recipe context

More about this dish

Serving ideas, regional context, and cooking cues for when you want more detail.

When to cook it

Best for family meals, weekend cooking, and country cooking.. Plan on a medium cook. Allow about 100 minutes total.

What to serve alongside it

boule or rice

Regional lane

Chad national table. A structured Chad dish in the AfroKitchen archive.

Chef watch-outs

Adding too much liquid after the rice goes in.
Stirring too often once the grains should be steaming.
Stopping the base before the pepper, onion, or spice edge has mellowed.

How you know it is ready

The grains should be tender but still distinct, with steam carrying the seasoning upward.
The sauce should coat the spoon and taste rounded, not watery or raw.
The aroma should smell rounded rather than raw or sharp.

Recipe photos

See the dish before you cook

Take a closer look at the dish and its serving ideas.

Jarret de Boeuf recipe from Chad — Jarret de Boeuf finished dish

Chef board

Build the table around Jarret de Boeuf

boule or rice

Best route from here

Chad national table

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