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Zebu sandwich

This recipe comes from one of Madagascar’s most famous hotels in the eastern highlands and is wonderful for picnics, a quick dinner or even for breakfast.

Ingredients for 2 large sandwiches:

  • 500 g beef hip (zebu if you can get it)
  • 1 medium onion
  • 2 tomateos
  • iceberg lettuce
  • some oil
  • 5 tablespoons dark soy sauce
  • 1 tablespoon cane sugar
  • 30 g butter
  • some pepper
  • 2 large baguettes

That’s how to do it:
Put the baguette in the oven to bake. Cut the meat into short, thin strips. Do not season yet! The soy sauce does most of that later. Peel and finely chop the onion. Sauté the onions in some oil until translucent, then add the meat and sear. While the meat is browning, cut the tomatoes into slices and wash the salad, put aside particularly nice leaves. Add the soy sauce and sugar to the meat and onions in the pan, mix well and let reduce a little over heat. Then season to taste with pepper – salt is usually no longer needed with the salty soy sauce – and add the butter.

Finally, cut the warm baguette in half. Layer the salad, tomatoes and meat with sauce on the underside, then close the baguette with the second half. Serve warm.

Enjoy your meal!

Tip: If you want to try the original Madagascan variant, you should not get the good baguette from the bakery. Even if it tastes fresher and has a better crust, there is no such bread in Madagascar. The Madagascan baguettes are rather thin and narrow, consist of a lot of air and can be compressed to half their actual volume. In Europe this is equivalent to rather thin baguette buns. 😉

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