Varenga beef - Malagasy shredded beef
Updated: Jan 30, 2021
A traditional African meat dish popularly eaten in Madagascar. A mouthwatering and flavorful medley of beef chunks, seasoned with garlic, salt, spices and white onions.
The beef is slowly simmered on low heat with little water until the meat gets very tender and soft leaving behind a thick broth; the meat is then separated from the bones, shredded and layered into a greased baking dish; some of the broth sprinkled on top; and then grilled until crispy and brown.
Varenga is usually served with a side of boiled white rice and veggies.
Prep time: 10 minutes
Cook time: 180 minutes
1 lb boneless beef chuck, cut into 1 to 2 inch pieces
1 quart water
1 Tbs salt
2 cloves garlic, sliced
quarter white onion, sliced
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 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