Entree: Madagascar – Southern Culinary Region – Varenga (Shredded preserved beef slow-cooked and sautéed with aromatics, typically served with rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) dried beef or zebu, shredded (if using fresh, see notes below)
- 2 tbsp (30 ml) peanut oil or vegetable oil
- 1 large onion, thinly sliced
- 4 cloves (about 0.42 oz (12 g)) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium tomatoes, chopped (about 10 oz (280 g))
- 1–2 small hot chiles or 1 tbsp (15 g) sakay (Madagascar chili paste), to taste
- 1 tsp (5 g) sugar
- 2 tbsp (30 ml) water or beef broth
- 2 tbsp (30 ml) white vinegar or fresh lime juice
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- Cooked white rice, for serving

Show original ingredient measurements

- 1 lb (454 g) dried beef or zebu, shredded (if using fresh, see notes below)
- 2 tbsp (30 ml) peanut oil or vegetable oil
- 1 large onion, thinly sliced
- 4 cloves (about 12 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium tomatoes, chopped (about 10 oz / 280 g)
- 1–2 small hot chiles or 1 tbsp (15 g) sakay (Madagascar chili paste), to taste
- 1 tsp (5 g) sugar
- 2 tbsp (30 ml) water or beef broth
- 2 tbsp (30 ml) white vinegar or fresh lime juice
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- Cooked white rice, for serving

Instructions

1. Rehydrate and simmer: If using preserved dried beef, place shredded dried beef in a saucepan and cover with water. Bring to a gentle simmer and poach 20–30 minutes until tender but still slightly firm; drain and reserve 2 tbsp (30 ml) of the cooking liquid. If using fresh beef, proceed without rehydration and cut into thin strips, browning directly. Meanwhile, heat 1 tbsp (15 ml) oil in a heavy skillet over medium heat and sauté the onion until soft and translucent, about 6–8 minutes. Add garlic and ginger and cook 1–2 minutes until fragrant.
2. Caramelize and finish: Add the shredded beef to the skillet with the sautéed aromatics and stir to combine. Add chopped tomatoes, chiles or sakay, sugar, vinegar or lime juice, reserved cooking liquid or 2 tbsp (30 ml) broth, salt, and pepper. Increase heat to medium-high and fry, pressing and stirring occasionally, until most liquid evaporates and the beef begins to brown and caramelize, about 8–12 minutes total. Stir in remaining 1 tbsp (15 ml) oil if needed to help browning. Taste and adjust seasoning, finish with chopped cilantro, and serve hot with cooked white rice and a side of fresh chili condiment if desired.