Click on the image, above to submit to Pinterest.
Kangué (Ragout of Beef)
Kangué (Ragout of Beef) is a traditional Mahoran (from Mayotte) recipe for a classic slow-cooked stew of beef, onion and garlic. The full recipe is presented here and I hope you enjoy this classic Mahoran version of: Ragout of Beef (Kangué).
prep time
15 minutes
cook time
60 minutes
Total Time:
75 minutes
Serves:
4
Rating: 
Tags : Beef RecipesMayotte Recipes
Mahorais Beef Stew (Kangué) is a tasty dish, cooked slowly over low heat with onion and garlic, a specialty very popular in Mayotte. Here is a simple recipe to enjoy this delicious dish.
Ingredients:
500g bone-in beef shank
1 onion, peeled and finely sliced
1 clove of garlic, finely sliced
Salt, to taste
1l of water
Method:
Cut the beef shank into medium-sized cubes and rinse them under cold water.
Finely slice the onion and garlic, preparing an aromatic base that will add flavour to the stew.
Place the pieces of beef, chopped onion and garlic in a casserole dish. Pour 1l of water to cover the meat.
Add a pinch of salt to season the stew. Mix well to distribute the flavours.
Leave to simmer over low heat for about 1 hour. Slow cooking allows the beef to become tender and soak up the flavours of the onion and garlic.
Once the beef stew is perfectly simmered, serve it with rice or batabata (cooked plantains). Matavi, and enjoy your meal!
%20Recipe)