Seswaa

Ingredients

• 1.5 kg beef shin, brisket or chuck, on the bone
• 2 litres water, or enough to cover
• 2 tbsp coarse salt
• 1 large onion, halved
• 1 tsp black peppercorns
• 2 tbsp beef dripping or sunflower oil

Before you cook

• Cut the beef into large fist-sized pieces, leaving the bones in
• Halve the onion without peeling off the outer skin

Steps

1. Put the meat in a heavy pot and cover it with cold water by three centimetres.
2. Bring the pot to a boil and skim off the grey scum for the first ten minutes.
3. Add the salt, the halved onion and the peppercorns.
4. Lower the heat to the barest simmer, cover, and cook for two and a half hours.
5. Press a piece of meat with a spoon and check that it gives way completely, cooking it longer if it does not.
6. Lift the meat into a wide bowl and let it cool for ten minutes.
7. Pull out and discard the bones, the onion and any hard gristle.
8. Pound the meat with the end of a heavy wooden spoon or a pestle for ten minutes, until it breaks into fine strands.
9. Boil the cooking liquid hard for ten minutes, until only about 200 ml remains.
10. Stir the reduced liquid and the dripping through the pounded meat.
11. Taste for salt and serve hot over bogobe or pap, with morogo on the side.