Beef Suqaar
Suqaar is one of the most popular dishes in Somali cuisine. It is simply beef or any other meat of your choosing simmered with carrots, potato, and green peppers. It is cooked until all of the liquid has evaporated. Suqaar has a slight Italian influence with the introduction of garlic and onions used as aromatics. It only uses salt as the seasoning, as the ingredients themselves create so much flavor. Serve suqaar with Somali spiced rice.
Ingredients
- 3 tbsp vegetable oil
- 1 medium onion thinly sliced
- 1 medium green bell pepper diced
- 4 garlic cloves minced
- 1 serrano pepper left whole
- 1 1/2 lbs sirloin tip cut into 1” cubes
- 2 medium potatoes cut into 1” cubes
- 3 carrots peeled and sliced
- 1 cup beef broth
- salt to taste
Garnish
- cilantro chopped
Instructions
- Heat up 3 tbsp of vegetable oil in a large dutch oven over medium high heat. Sauté the onions, green peppers, garlic, and serrano pepper for 5 minutes.
- Add in the beef, carrots, and potatoes.
- Pour in the beef stock. Bring to a boil. Reduce the heat to low and simmer for 45 minutes.
- If there’s any liquid left, turn the heat to high to cook it out. Season with salt.
- Garnish with chopped cilantro.
