Skip to content

Meat, Africa and overseas

Varanga with rice and tomato rougail

Varanga is a Malagasy beef dish, slow simmered, then shredded and pan fried until crisp, served with rice and a tomato rougail. For 4 people, it takes 2 hours 10 minutes, at a medium difficulty, for about €3.80 per person. The key to success is the pan frying step, which gives the shredded beef its crispy edges.

This weekend, Malagasy style varanga, beef slow cooked then shredded and pan fried, served with rice and a tomato rougail.

Varanga with rice and tomato rougail
Total time
2 h 10
Difficulty
Medium
Cost per person
€3.80
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Varanga plays with two textures in one dish, beef that turns tender after a long simmer, then gets pulled into strands and pan fried until lightly crisp. The tomato rougail brings the freshness and heat the beef needs, with fresh ginger and chili waking up the whole plate.

This is a weekend recipe, one you start early in the afternoon while the pot simmers on its own. Kids tend to love the shredded beef and rice, and everyone can spoon on as much rougail as they like depending on their taste for heat. Save the cooking broth, it makes a great soup base the next day.

The ingredients

4 people

Butcher

  • Beef chuck or shin 800 g

Fruits and vegetables

  • Tomatoes 4
  • Onions 2
  • Garlic 3 cloves
  • Fresh ginger 1 tbsp
  • Fresh chili pepper 1
  • Lemon 1

Pantry

  • Long grain riceoften in the pantry 280 g
  • Sunflower oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Put the beef in a Dutch oven with the garlic, salt and pepper, cover with water, bring to a boil, then let it simmer gently, covered. 1 h 40

    Skim the surface during the first few minutes to keep the broth clear.

  2. Make the rougail by chopping the tomatoes, 1 onion, the ginger, and the chili, with the lemon juice and a pinch of salt.

    Let the rougail rest while the beef cooks, the flavors come together.

  3. Drain the beef and shred it with a fork.

    Save the broth for a soup the next day.

  4. Heat the oil in a skillet with the second onion, sliced, add the shredded beef and cook, stirring, until golden. 12 min

    Let it sizzle without stirring too much to get crispy pieces.

  5. Cook the rice in salted water and serve with the varanga and the rougail. 12 min

    Serve the rougail on the side so everyone can adjust the heat.

Our tips to get it right

  • Pick a cut with some fat or connective tissue, like chuck or shin, it shreds far more easily than a leaner cut.
  • Pull the beef out of the broth while it's still hot before shredding it, warm or cold meat pulls apart much less easily.
  • Don't crowd the pan when you fry the shredded beef, work in two batches if needed so every strand actually crisps up.

The variations

  • Swap the beef for pork, shredded the same way, and cut the simmering time to about 1 hour 30 minutes.
  • For a vegetarian version, replace the meat with chickpeas or crumbled firm tofu, pan fried the same way until golden.
  • For kids or a milder version, remove the chili seeds from the rougail, or serve the rougail fully on the side.

What to serve it with

  • A crunchy vegetable achard
  • Sautéed greens with garlic
  • Cold lemon water

Storage

Varanga keeps for 3 days in the fridge in a sealed container, with the meat and rougail stored separately. The shredded beef freezes well for up to 2 months. Reheat the meat in a skillet rather than the microwave so it gets some of its crispness back.

Questions about this dish

Can you make varanga ahead of time?

Yes, you can cook and shred the beef the day before, then pan fry it just before serving. The rougail can also be made a few hours ahead and kept in the fridge.

What cut of beef works best for varanga?

Chuck or beef shin are ideal, since they contain connective tissue that breaks down during long cooking. Avoid lean cuts, which shred poorly and end up dry.

Can you freeze varanga?

The shredded beef freezes well for up to 2 months in an airtight container. The tomato rougail is best made fresh, since it loses its crunch once frozen.

How do you make the rougail milder for kids?

Remove the seeds and inner membrane of the chili, where most of the heat is concentrated. You can also serve the rougail entirely on the side, so everyone adds as much as they like.

How long does it take to make a Malagasy varanga with rice and tomato rougail?

Count 2 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Malagasy varanga with rice and tomato rougail?

About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Malagasy varanga with rice and tomato rougail cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

African and overseas cuisines

See all

Beef recipes

See all