Bouillon malgache – beef bouillon with lettuce or watercress

Name: Bouillon malgache – beef bouillon with lettuce or watercress
Cook time: 1 h
Total time: 1 h
Ingredients: 500 grams beef cubes-bite size; 400 grams canned whole peeled tomatoes; 945ml chicken or vegetable stock; iceberg lettuce or watercress; 1 medium onion finely chopped; 2 tablespoons chopped coriander leaves; 2 tablespoons vegetable oil; 1 tablespoon crushed garlic; 1 tablespoon crushed ginger; salt and pepper to taste

7 steps

Cook:1h

This recipe was submitted by Clancy Philippe for Cook the Commonwealth. Australian Cookbook authors, Madeleine Philippe (late) and Clancy Philippe of Carrum Downs in Victoria, received Best in the World Gourmand Cookbook Awards for their book “the Best of Mauritian Cuisine” in the World Best categories. The cookbook was self-published by the Madeleine Philippe Cancer Foundation (Aus) Inc in 2017 and has been selling very well worldwide. https://www.tasteofmauritius.com.au/award-winning-book/ Now in its 27th year, the Gourmand World Cookbook Awards is an international competition that celebrates food and drink-related books from around the world.

Updated at: Thu, 17 Aug 2023 10:35:18 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories348.1 kcal (17%)

Total Fat15.5 g (22%)

Carbs16.6 g (6%)

Sugars7.7 g (9%)

Protein34.5 g (69%)

Sodium761 mg (38%)

Fiber1.5 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

500 gramsbeef cubes

bite size

400 gramswhole peeled tomatoes

canned

945mlchicken stock

medium, finely chopped

2 tablespoonscoriander leaves

chopped

2 tablespoonsvegetable oil

1 tablespooncrushed garlic

1 tablespoonginger

Instructions

Step 1

Season beef cubes with salt and pepper to taste. Place in refrigerator until required. Finely blend the canned whole peeled tomatoes in a food processor or blender until well blended but not liquefied. Put aside.

Step 2

Clean lettuce and coarsely cut 5-6 leaves lengthwise into 3 cm / 1 inch strips. If you use watercress, clean and cut into bite size sprigs (avoid the tough stems). You may adjust quantity used later on.

Step 3

In a deep saucepan, big enough to contain the bouillon and its ingredients, over medium to high heat cook the finely chopped onion, crushed ginger and garlic in 2 tablespoons of vegetable oil. Cook until the onion pieces are cooked and become transparent. Add the blended tomatoes and mix well. Cover and allow to simmer over medium heat for 20-30 minutes or until the tomatoes are well cooked and the sauce is well blended. Season with salt and pepper to taste. You may add some hot water to prevent sauce from becoming too thick. Stir at frequent intervals to prevent the sauce from burning.

Step 4

Add the chicken or vegetable stock and stir into the mixture. Cover and simmer over medium to high heat for 15-20 minutes or until the tomato sauce and chicken / vegetable stock are well blended and taste good. If necessary, season with salt and pepper to taste.

Step 5

If serving immediately, add the beef cubes and simmer under cover over medium to high heat for 10-15 minutes or until beef pieces are cooked. If not serving immediately, you can pause the cooking and re-start 10-15 minutes before serving.

Step 6

Place the cut lettuce leaves / watercress sprigs in a serving bowl big enough to contain the bouillon. Pour over the bouillon and cooked beef cubes. Allow to rest for 5 minutes.

Step 7

Serve on rice. Enjoy with an appetiser such as chatini pomme d’amour or achard.

View on tasteofmauritius.com.au

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