Recipes with beef stock cube

8 recipes that use beef stock cube, with photos, step-by-step instructions and cook times. The quickest, Dibi, takes 40 minutes. It is most often cooked with onion, garlic and scotch bonnet chilli.

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Goat meat pepper soup

Pepper soup is what Nigerians order at a bar on a Friday night, what a mother cooks for someone with a cold, and what a host puts out at every naming ceremony. Goat meat on the bone is simmered with pepper soup spice, a blend that usually includes calabash nutmeg (ehuru), alligator pepper and uda pods, plus scotch bonnet and scent leaf, into a thin, fiery, deeply aromatic broth. Catfish pepper soup is the other favourite: add 800 g of catfish steaks for the last 15 minutes instead of the goat. The usual mistake is boiling the goat hard, which makes it tough; it needs a gentle simmer. Chef's tip: toast the whole spices in a dry pan for a minute before grinding, and the broth smells twice as strong.

110 minSoups

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Ofe onugbu

Ofe onugbu is the soup Igbo families in Anambra and Enugu make for Sunday lunch and for visitors coming home at Christmas. Washed bitter leaf gives a gentle, pleasant bitterness, cocoyam paste thickens it, and beef, shaki (tripe), stockfish and dried fish add layer after layer of savoury flavour, all coloured by palm oil. It is eaten with pounded yam, eba or fufu, pinched up with the fingers. The mistake to avoid is using bitter leaf that hasn't been washed enough; it should taste only mildly bitter before it goes in. Chef's tip: frozen pre-washed bitter leaf from African grocers saves an hour of squeezing and rinsing.

130 minSoups

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Nigerian meat pie

No Nigerian party, from a Lagos wedding to a child's birthday in Abuja, is complete without a tray of meat pies. Rich, crumbly short pastry is folded around a filling of minced beef, diced potato and carrot cooked with thyme and curry powder, crimped with a fork and baked golden. They are just as popular as a bakery snack with a cold drink. A common mistake is filling the pastry with hot or runny filling, which melts the butter and makes soggy pies; cool it and thicken it first. Chef's tip: keep the dough cold, and rest it in the fridge for 30 minutes before rolling so the pies stay short and flaky.

90 minBaking

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Bitterballen

Order a round of drinks in an Amsterdam brown café and a plate of bitterballen will follow: small crumbed balls with a crackling shell and a molten centre of beef ragout, eaten with a dab of sharp mustard. They are the classic borrel snack across the Netherlands, served at parties and receptions as well as in bars. The filling is a thick roux sauce with slow-cooked shredded beef that has to set firm in the fridge before it can be rolled. The usual failure is a filling that is too soft, so the balls split open in the oil; cook the ragout until it is very thick and chill it for at least four hours. Chef's tip: crumb them twice (egg, crumbs, egg, crumbs) and freeze them for 20 minutes before frying for a shell that never bursts.

180 minSnacks & Starters

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Domoda

Domoda is the stew that most families in the Gambia, from Banjul to the riverside villages upcountry, cook several times a week. Beef is browned and simmered with tomato and onion, then smooth peanut butter is stirred in until the sauce turns thick, glossy and rich, with pumpkin and sweet potato melting into it. It is spooned over white rice with a squeeze of lime, and a scotch bonnet floats in the pot for whoever likes it hot. The mistake to avoid is adding the peanut butter too early and leaving it unstirred, as it catches and burns on the bottom; add it once the beef is nearly tender and stir often. Chef's tip: whisk the peanut butter with a ladle of hot broth before it goes in, so it melts smoothly instead of forming lumps.

125 minMeat

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Dibi

In Dakar a dibiterie is a smoky little shop where lamb is grilled over charcoal and sold by weight, wrapped in paper with raw onion, mustard and a pinch of spice salt; people eat it late in the evening, often after prayers or a football match. At home you get close with lamb chops or shoulder steaks, a quick marinade and a very hot grill. The mistake is moving the meat too much: leave it until it chars and releases on its own. Chef's tip: toss the sliced onions with salt and vinegar while the lamb marinates; they soften and lose their harsh bite in 20 minutes.

40 minMeat

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Riz gras

Riz gras is the celebration rice of Bamako and Ouagadougou, cooked in big pots for weddings, Tabaski and family Sundays. Beef is simmered with onion, tomato and garlic into a rich stew, and the rice is cooked in that broth until every grain is orange and glossy, with the meat and vegetables piled on top. The mistake is adding too much liquid, which turns the rice soggy; measure it. Chef's tip: fry the rice in the stew's oil for a minute before adding the broth, so the grains stay separate.

125 minRice & Grains

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Sadza with beef stew

Sadza ne nyama, sadza with meat, is the meal most Zimbabweans would call home: a stiff, smooth porridge of white maize meal shaped into rounds with a wooden spoon, served with a beef stew and a side of greens such as covo or rape. Families in Harare and Bulawayo eat it at lunch or supper, rolling a little sadza into a ball in the right hand and dipping it in the gravy. The mistake is adding all the maize meal at once, which makes lumps; stir in a paste first, then add the rest gradually. Chef's tip: let the porridge "rest and cook" under a lid for a few minutes between additions so the meal tastes cooked, not raw.

130 minMeat

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Goes well with beef stock cube