Seswaa

4 steps · 23 min total

1. 01

   Preheat and Sear Beef

   Get your oven going to 160 degrees Celsius. Cut the beef into large chunks, then brown them in an oven-safe dish, like a cast iron casserole, until a nice crust forms on the outside.
2. 02

   Braise the Beef

   Add the whole peeled onion, salt, cracked black pepper, 1 litre of water, and the 3 bay leaves to the pot with the beef. Bring everything to a boil on the stove, then cover the dish tightly and transfer it to the oven for 4 hours.
3. 03

   Reduce and Shred

   After 4 hours, pull the dish from the oven and place it back on a stove burner. Cook, uncovered, to reduce most of the remaining liquid. Use a wooden spoon or masher to pound the meat directly in the pot; it should be so tender it falls apart into shreds with little effort. If you like, you can let it brown a bit more in the pan for extra texture.
4. 04

   Season and Serve

   Taste the shredded beef and adjust the seasoning if needed. Serve it hot with polenta or a traditional thick cornmeal porridge like pap or sadza, alongside some green vegetables.