Seswaa

Ingredients5

• beef brisket or chuck, bone-in if possible1.5 kg
• water500 ml
• coarse salt2 tsp
• onion1
• beef dripping or cooking oil1 tbsp

Method

1. Cut the beef into large chunks, keeping any bone, and place it in a heavy pot.
2. Add the onion, salt, and just enough water to barely cover the meat.
3. Cover and simmer gently for about 2 to 2.5 hours, until the beef is very soft and the liquid has mostly reduced.
4. Discard the onion and bone, then drain off any remaining liquid.
5. Pound or shred the hot meat with a wooden spoon or pestle until it is fibrous and well broken up.
6. Stir in the dripping or oil and pound briefly again so the meat is moist and evenly seasoned.
7. Taste and add a little more salt if needed, then serve hot, traditionally with pap or bogobe.