Ingredients

• 2 tablespoons canola oil
• 2 pounds beef roast, cut in cubes
• 2-inch piece fresh ginger, sliced
• 2 roma tomatoes, roughly chopped
• 6 cloves garlic, smashed
• Salt & pepper
• 3-4 cups water
• 1 tablespoon cornstarch + ¼ cup cold water

Directions

• Heat the oil in a dutch oven over medium high-heat. Add beef (working in batches) and sear on all sides.
• Once all beef is seared, return it all to the pot. Add the ginger, tomatoes, and garlic. Season with salt & pepper and cook for 2-3 minutes.
• Add enough water to cover the beef. Bring to a boil. Reduce heat to a simmer, cover, and cook for 2 hours, checking occasionally to make sure there is still enough water.
• After 2 hours, remove the cover and turn the heat to medium. Whisk together the cornstarch and water, then whisk the cornstarch mixture into the cooking liquid. Cook until the liquid is thickened and reduced, another 30-45 minutes.
• Serve over rice.

Notes

• 9-6-25 1/2 Recipe
• I Added
• 1/2 Yellow Onion Chopped per research
• It’s time for Eat the World (and a Sunday Funday double feature) and we’re heading to Madagascar.
• Madagascar is heavily influenced by many different cultures, so I found it surprisingly easy to find a recipe my family would enjoy.
• The “simmered beef” is very similar to the beef tips I cook on a semi-regular basis (certainly in the winter) with the main difference being the prominent flavor of ginger (which was fantastic).
• As I was reading about Malagasy cuisine, I learned that much of the beef/cow comes from the native zebu. I saw the spelling and had a flashback to my own and my children’s childhood when we watched VeggieTales. VeggieTales is a Christian program that uses vegetables to teach bible stories. Silly, yes. Effective, also yes. Where am I going with this?
• Traditional Madagascar Hen'omby Ritra
• Hen'omby Ritra is a beloved Malagasy beef stew originating from Madagascar, a island nation off the coast of East Africa. This traditional dish is slow-cooked with garlic, onions, and minimal liquid, resulting in tender and richly browned meat. It's often served with rice, a staple in Malagasy cuisine.
• History and Cultural Significance
• Hen'omby Ritra has a rich history, reflecting Madagascar's cultural diversity and culinary traditions. The dish is considered one of the seven royal dishes in Malagasy cuisine and is typically served during traditional or family festivities. The name "Hen'omby Ritra" comes from the Malagasy language, with "Hen'omby" meaning beef and "Ritra" referring to the cooking technique of boiling animal protein in fat, juices, and water until the liquid evaporates.
• Preparation and Ingredients
• The preparation of Hen'omby Ritra involves:
• - Browning the beef: Heating oil in a Dutch oven or large saucepan and browning the beef cubes with salt.
• - Adding aromatics: Adding garlic, ginger, and sometimes onions to the pot for added flavor.
• - Simmering: Adding water to the pot and simmering the beef until it's tender and the liquid has evaporated.
• - Serving: Serving the dish with steamed rice, rougail (a spicy sauce), and achards (pickled vegetables).
• Characteristics and Variations
• Hen'omby Ritra is known for its:
• - Rich flavors: The dish has a rich, savory flavor profile thanks to the slow-cooking process and use of aromatics.
• - Tender meat: The beef is cooked until it's tender and falls apart easily.
• - Regional variations: There may be regional variations of Hen'omby Ritra, with different spices or cooking methods used in different parts of Madagascar.
• Overall, Hen'omby Ritra is a delicious and culturally significant dish in Malagasy cuisine, reflecting the island nation's rich culinary heritage and traditions.

Photos