This new eatery on The Walk is inviting you to try its dishes without even leaving home. We reckon you’ll be travelling to JBR for more though…
• 500g beef cut into 4cm x 3cm cubes
• 3 x potatoes, peeled and cut into 1-inch cubes
• 5 x large carrots, peeled and cut into 1-inch cubes
• 120g courgette, cut neatly into 2cm x 2cm cubes
• 10g all-purpose flour
• 85g French beans, cleaned and cut into 2cm x 2cm cubes
• Salt and pepper
• 20ml olive oil
• 60g tagliatelle pasta
• 10g herbes de provence
• Three cups of beef broth
• 3-4 cloves of garlic, smashed
• 100g chopped onions
1 Season the beef cubes liberally with salt, pepper and other herbs of choice. Then dredge beef in all-purpose flour and shake off excess.
2 Brown beef on all sides in a large pot in olive oil. Add in the chopped onions, herbs and beef broth.
3 Bring to a boil, and reduce heat to a soft simmer. Cook until the meat is tender – it should take about an hour.
4 Add carrots, potatoes, French beans, courgette and garlic. Add a bit more beef broth if it has reduced down a lot.
5 Season to taste with salt and pepper.
6 Cook with the beef until the carrots and potatoes are soft – this could take about 20 minutes.
7 Cook tagliatelle and serve on the side.
Name: Joseph Manaois
Destined to be a chef, Chef Joseph started working in kitchens from the age of 15, putting himself through school. After moving on from the Phillipines, he travelled to the Middle East, first working with the InterContinental and Hilton in Saudi Arabia. Moving to Dubai he worked with Movenpick before spending a few years in the Philippines with Le Royal Méridien. The UAE lured him back again, where he continued working with Hilton, in Al Ain. At the beginning of 2010 he found his new home with Pragma and is at the helm of the launch of its new restaurant, BoHouse.
To book a table at BoHouse, The Walk, Jumeirah Beach Residence, call 04 429 8655