Chadian Jarret Grillé (Grilled Beef Shank)
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The Tale of Chadian Jarret Grillé (Grilled Beef Shank)
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Grilled meats are central to Chadian and wider Sahelian food culture, where pastoralist herding traditions made beef, goat, and mutton prized foods for special occasions and roadside grilling stalls alike. Jarret grillé, grilled beef shank, reflects this tradition of open-fire cooking, seasoned simply and served with bread or a spicy condiment.
Ingredients
Scale:· 4 servings
- 1 kg beef shank, cut into thick pieces
- 2 tbsp peanut oil
- 3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp ground ginger
- Juice of 1 lime
- Salt and black pepper to taste
Instructions
- 1Mix peanut oil, garlic, paprika, ground ginger, lime juice, salt, and pepper into a marinade.
- 2Rub the marinade all over the beef shank pieces, working it well into the meat.
- 3Marinate for at least 1 hour, or overnight in the refrigerator.
- 4Prepare a charcoal grill for medium heat, arranging coals for indirect grilling.
- 5Grill the shank pieces slowly, turning occasionally, for 35-45 minutes until well charred outside and tender within.
- 6Slice thinly against the grain before serving.
- 7Serve hot with a spicy pepper sauce and grilled onions.
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