Seswaa

Senn Food Products : Goat Carcass  

Description :

Recipe

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.

Serves four

800g slow cooking beef

3 bay leaves

Black pepper (optional)

1 whole onion (optional)

Salt to taste

Water (enough to just cover the meat)

 
  1. 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.
  2. 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.
  3. 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.
  4. Check seasoning then serve with polenta or the more traditional pap (sadza/thick corn meal porridge) and a side of green vegetables.

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