COPPERDoulouf recipe
Chadian jarret de boeuf, also called doulouf, is beef shank stewed on the bone in a tomato and onion sauce for at least two hours.
Ingredients
- 1200 g beef shank
- 4 tomatoes
- 2 onions
- 3 clove garlic
- 1 fresh chili pepper
- 3 tbsp vegetable oil
- 1 tsp salt
- 1500 ml water
How to make Doulouf
- Cut 1.2 kg of beef shank into large pieces, keeping the bone.
- Heat 3 tbsp of oil in a heavy pot and brown the meat on all sides for about 10 minutes.
- Add 2 sliced onions and cook for 5 minutes, then add 3 crushed garlic cloves, 1 chopped fresh chili and 4 chopped tomatoes; cook for 10 minutes until the tomatoes break down.
- Pour in 1.5 litres of water, add 1 tsp of salt and bring to the boil.
- Cover and simmer gently for at least 2 hours, until the meat comes away from the bone; do not shorten this, the shank stays tough otherwise.
- Uncover and simmer for 15 more minutes to thicken the sauce, then taste for salt.
- Serve hot with boule or rice.
What is Doulouf?
Doulouf is a traditional dish from Chad, simmered in one pot, and takes about 2 hours and 55 minutes from start to finish. It is built around beef shank. The recipe below uses 8 ingredients and is written out step by step.
How long does Doulouf take?
At 175 minutes it is slower than 68% of the 586 dishes in Copper's atlas. Copper's atlas has 6 dishes built on beef shank. The method runs to 7 steps, the longest being 10 minutes.
Any tips for making Doulouf?
Simmer the shank covered for at least two hours, until the meat comes away from the bone, before reducing the sauce.
Cooked with the same thing elsewhere
Other traditional dishes built on beef shank, from other countries.
- Escudella i carn d'olla 🇦🇩 Andorra
- Soup joumou 🇭🇹 Haiti
- Haleem 🇵🇰 Pakistan
- Nihari 🇵🇰 Pakistan
- Beef noodle soup 🇹🇼 Taiwan
Copper documents Chad alongside 197 other countries. Every recipe is free to read, with the full ingredient list and every step.