Do you like calalou? How would you rate your calalou sauce out of 10? And when was the last time you had a good calalou?
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500 g beef cubes
300 g calalou
1 medium onion, chopped
2 cloves garlic, minced
1 green pepper, chopped
1 tomato, diced
2 tbsp tomato paste
1 lime (to clean the meat)
1 chili pepper (optional, for those who like it spicy)
1 beef bouillon cube (or 1 meat bouillon)
2 tbsp oil
1 tbsp tsp thyme
Salt and pepper to taste
1 cup water
Spices
Bouquet garni
5 cloves
Wash the beef pieces with water and lime juice. Drain them well.
In a saucepan, heat the oil over medium heat. Add the spices, onion, garlic and pepper. Sauté until the vegetables are tender. Add the beef and brown it on all sides.
Once the meat is nicely browned, add the tomato paste, chopped tomato, thyme, chili pepper (if using), bouillon cube, bouquet garni and water. Let simmer over low heat for about 45 minutes to 1 hour, or until the meat is very tender.
While the meat is cooking, wash the calalou, remove the ends and, if desired, cut it into rounds.
When the meat is almost cooked, add the calalou to the pot. Let simmer for another 10 to 15
Adjust the seasoning with salt and pepper to taste. If the dish is too thick, you can add a little water to adjust the texture.
Your sauce is ready! Tell me in the comments what you enjoyed it with.
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