Dinner

Braised Meat in Spicy African Red Sauce is for Dinner.

Braised Meat in Spicy African Red Sauce takes several minutes to prepare.

Braised Meat in Spicy African Red Sauce takes several minutes to cook.

Braised Meat in Spicy African Red Sauce makes 8 servings.

The ingredients for Braised Meat in Spicy African Red Sauce are:

1 T. oil
1-3 pounds braising meat (see note above for suggestions)
salt & pepper

1 1/2 cups chopped onion (2 medium)
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
2 teaspoons Berbere seasoning

2 cups chicken stock
1 (6-ounce) can no-salt-added tomato paste
1/2 to 2 c. dry red wine (depends on how much meat you use/size of pot)

Here is how you make Braised Meat in Spicy African Red Sauce:

Heat a tablespoon of oil in a Dutch oven over medium heat (pick a pot that your meat can easily take up most of the room in, spread in a single layer, but that doesn't crowd the pieces). Season meat on all sides with salt & pepper; brown meat on all sides in hot oil (for chicken pieces, this will take 2-3 minutes per side, for pork or beef ribs, 5-6 minutes). Work in batches if needed. Remove browned meat from pan and set aside. Drain off all but 1 T. fat in pan (discard drained fat). Add onions, garlic, and ginger and cook 5-6 minutes over medium heat, till onions are softened (not browned). Stir in nutmeg, cardamom, and berbere seasoning and cook 30 seconds, to bloom spices. Pour stock into pot, scraping bottom to loosen browned bits. Stir in tomato paste, then nestle browned meat into liquid. Add enough wine to come about halfway up the sides of the pieces of meat, and stir to combine with stock. Bring liquid to a boil, then lower heat and simmer, turning pieces 3-4 times throughout cooking time. Cooking times are:chicken pieces (bone-in): 50 to 60 minutespork/beef ribs (bone-in): 2 to 2-1/2 hourschicken pieces (boneless): 35 to 45 minutespork/beef (boneless): 1-1/2 to 2 hoursMeat is done when it falls off the bone easily/shreds easily. Check internal temperature with a meat thermometer if you are unsure. Once meat is cooked, remove from pot and trim off any fat/skin/bone (discard refuse). Shred meat, set aside.Bring remaining braising liquid to a rapid boil and reduce by half, stirring frequently (should take about 5-10 minutes. Once reduced, season with salt and pepper to taste, then return meat to pot and coat with sauce. Serve with flat bread (naan or injera) or over rice.

The nutritional information for Braised Meat in Spicy African Red Sauce is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 370.0

• Total Fat: 21.5 g
• Cholesterol: 78.0 mg
• Sodium: 289.8 mg
• Total Carbs: 10.4 g
• Dietary Fiber: 1.9 g
• Protein: 23.8 g