Seswaa
Botswana's Beef in a Slow Cooker (Seswaa) is incredibly tasty! Put it in the crock cooker for 4.5 hours and you'll have a tasty stew on your hands. Meat, particularly beef, is an important part of Tswana culture; it is offered in a number of ways and is present at all types of celebrations. Seswaa, or slow-cooked beef, is a popular way of serving meat all throughout the country. The shoulder, rib, rump, and neck are the most common cuts. Because the toughness of the various portions of the cow varies, they are frequently cooked separately.
Ingredients:
1 kg slow cooking beef (beef chuck on the bone),1 whole onion (optional),3 bay leaves,Salt to taste,Black pepper (optional),Water (enough to just cover the meat)
Instructions:
- Preheat the oven to 160 degrees Celsius. Cut the meat into large chunks then brown in a dish suitable for slow cooking in the oven such as a cast-iron casserole dish.
- Add the whole peeled onion, salt, cracked black pepper, water and bay leave. Bring to the boil then cover and place into the oven for 4 hours.
- After 4 hours, remove from the oven and place onto the stove burner in order to cook off most of the remaining liquid.
- Use a wooden spoon to pound or mash up the meat, the meat should fall apart quite easily. and will appear shredded. You may brown the meat further if desired.
- Check the seasoning then serve with polenta or the more traditional thick cornmeal porridge known as pap or sadza, and a side of green vegetables.
