Click on the image, above to submit to Pinterest.
Ghanaian Tooloo Beefy (Ghanaian Cured Beef)
Ghanaian Tooloo Beefy (Ghanaian Cured Beef) is a traditional Ghanaian recipe for a classic dish of salt cured beef flavoured with star anise and bay leaves. The full recipe is presented here and I hope you enjoy this classic Ghanaian version of: Ghanaian Cured Beef (Ghanaian Tooloo Beefy).
prep time
20 minutes
cook time
75 minutes
Total Time:
95 minutes
Serves:
6
Rating: 
Tags : Spice RecipesBeef RecipesGhana Recipes
This is the beef version of Ghanaian cured meat. The traditional version is made from goat meat, on the bone; though you could just as well make it from lamb or mutton.
Ingredients:
500g beef, cut into bite-sized pieces
4 tbsp salt
19 whole star anise
2 pinches flaked sea salt
splash of red food colouring (optional)
6 bay leaves
Method:
Place the beef in a non-reactive (glass, plastic, enamelled) bowl. Scatter over the salt then stir to coat all the meat.
Now stir in half the star anise then sprinkle over the flaked sea salt. Cover the bowl with clingfilm (plastic wrap) or a tight fitting lid and set aside to marinate in your refrigerator for 24 hours. The beef will darken and the salt will extract all the excess moisture. Pour away all this excess liquid then scatter over and mix in 2 tbsp salt.
Pour a few drops of red food colouring into a bowl. Add a bout 4 tbsp of water to dilute then add in the cubes of salted meat. Use your hands to massage the liquid food colouring into the meat (this just gives the meat a ruddy appearance). Now add enough water so that the beef pieces are almost covered. Leave to soak for 2 minutes then drain the meat, squeezing out any excess liquid and transfer to a clean bowl.
Add the bay leaves and remaining star anise.
Divide the meat between three plastic bags, adding 3 star anise and 2 bay leaves to each bag. Squeeze out as much air as you can then tie the bags securely. Store in the refrigerator over night and use the following day.
Though many use the cured beef directly, I personally find it's best to soak over night first to remove the excess salt.
%20Recipe)