Malian Riz au Gras

Ingredients

• 2 lbs beef chuck, cut into chunks
• 1/2 cup vegetable oil
• 2 onions, chopped
• 6 cloves garlic, minced
• 1-inch piece ginger, minced
• 4 tomatoes, chopped
• 3 tbsp tomato paste
• 1 eggplant, cut into chunks
• 2 carrots, sliced
• 10 okra pods, trimmed
• 1/4 head cabbage, cut into wedges
• 1 scotch bonnet pepper, left whole
• 2 bay leaves
• 2 stock cubes
• 3 cups long-grain rice
• Salt to taste

Before you cook

• Cut the beef into even chunks for browning.
• Chop the onions, garlic and ginger finely so they melt into the sauce.
• Rinse the rice in cold water until it runs mostly clear.

Steps

1. Heat the oil in a large heavy pot over medium-high heat.
2. Brown the beef chunks on all sides, about 10 minutes, then set them aside.
3. Add the onions to the pot and cook for 6 minutes until softened.
4. Stir in the garlic and ginger and cook for 1 minute until fragrant.
5. Add the tomato paste and fry it in the oil for 2 minutes until it darkens.
6. Add the chopped tomatoes and cook, mashing them, for 8 minutes until saucy.
7. Return the beef to the pot with the bay leaves, whole scotch bonnet and crumbled stock cubes.
8. Pour in 5 cups of water, bring to a simmer, cover and cook for 35 minutes until the beef is tender.
9. Lift out the beef and scotch bonnet and set them aside.
10. Add the eggplant, carrots, okra and cabbage to the simmering sauce and cook for 8 minutes.
11. Scoop out the vegetables and set them aside with the beef.
12. Stir the rinsed rice into the remaining liquid, adding water if needed so it sits just above the rice.
13. Lay the beef and vegetables back on top of the rice without stirring.
14. Cover tightly, reduce the heat to low and cook for 25 minutes without lifting the lid.
15. Rest the covered pot off the heat for 10 minutes before serving.