Inyama Yenhloko-Style Spiced Beef Cheek/Chuck & Root Vegetable Pot – Authentic Eswatini Recipe
Slow-simmered until fork-tender in a clear, peppery herb and vegetable broth.
- Country of Origin
- 🇸🇿 Eswatini (Southern Africa, Africa)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Tender beef chuck cubes, Carrots, Potatoes, Garlic, Bay leaf
Ingredients for Inyama Yenhloko-Style Spiced Beef Cheek/Chuck & Root Vegetable Pot (4 Servings)
- 1.25 lbs (or 2.5 cups) tender beef chuck cubes, prepped into bite-sized pieces
- 1.5 cups carrots, washed and trimmed
- 1 cup potatoes
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional Eswatini seasoning (bay leaf, thyme, cracked black pepper, chili)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender beef chuck cubes for 5 minutes.
- Add minced onion, garlic, garlic, and bay leaf, thyme, cracked black pepper, chili, stirring for 2 minutes until deeply aromatic.
- Add carrots and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in potatoes right before serving warm.