SeswaaPounded Shredded Beef
Seswaa is a Botswana dish of slowly cooked beef that is pounded or mashed into fine shreds. Salt is traditionally the principal seasoning, and the reduced cooking liquid keeps the meat moist.
Prep
15m
Cook
3h 30m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 1.5kgBeef Shoulder (cut into large chunks)
- 500gBeef Bones
- 10gSalt
- 2lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the beef shoulder and beef bones in a heavy pot and pour in the water.
- 02
Bring to a boil, then reduce to a very gentle simmer and cook partly covered until the meat is very tender and easy to pull apart.
- 03
When the meat is nearly tender, add the salt and continue simmering until the liquid has reduced and the meat is falling from the bones.
- 04
Remove and discard the beef bones.
- 05
Pound or mash the beef shoulder in the pot with a wooden spoon until it breaks into fine shreds and absorbs the cooking juices.
- 06
Cook for a few more minutes, stirring often, until the meat looks moist and glossy, then serve hot.
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