Senn Food Products : Goat Carcass
The traditional recipe is extremely simple and has only three ingredients: beef (with bones), salt and water. I decided to make mine with a boneless cut of beef, suitable for slow cooking. My butcher recommended ox cheek, but any type of slow cooking or casserole meat will do.
800g slow cooking beef
3 bay leaves
Black pepper (optional)
1 whole onion (optional)
Salt to taste
Water (enough to just cover the meat)
- Pre heat oven to 160 degrees celcius. Cut meat into large chunks then brown in a dish suitable for slow cooking in the oven, I used a cast iron casserole dish.
- Add whole peeled onion, salt, cracked black pepper, water and leaves. Bring to the boil then cover and place into the oven for 4 hours.
- After 4 hours, remove from oven and place onto stove burner in order to cook off 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 seasoning then serve with polenta or the more traditional pap (sadza/thick corn meal porridge) and a side of green vegetables.