Last night in Italy..time flies..
My nose is stuck as stuck can be, but the show must go on..
Tonight we were going to shred meat for the first time ever. After cooking the meat for approximately 3 hours, you had to shred it by punching it with a meat tenderizer.
Botswana and its traditional seswaa with bogobe (polenta made out of corn meal) and green vegetables were on the menu. I loved the meat! The consistency and its flavour were just so amazing. Unfortunately, my nose is very stuck and I couldn’t enjoy it like my mom did.
This is the recipe I have followed. I have just skipped the strong man to pound the meat and done it myself.
500 g beef
3 bay leaves
200 g cornmeal
Cut the meat into chunks and brown it in a pan or skillet that you will be able to put into the oven. Add water, the peeled and quartered onion, black pepper, salt and bay leaves. Bring it to the boil. Cover with a lid and cook in the oven for 3-4 hours at 160º C.
Now remove the lid and cook it on the stove to remove the remaining liquid. By this time, the meat will be brown and fall apart easily. Now start pounding it to make it appear like a mash. Alternatively, you can pull it with a fork.
Now make the Bogobe. For this, use sorghum flour or, if like me you could not find it, cornmeal. In a pot combine the flour and approximately twice as much water. Bring to a boil and start stirring. Keep stirring until the mixture thickens. Season with salt, if you like.
Serve with some steamed or boilt green leafy vegetables.
Have you ever cooked anything with this slow cooking method? Let me know in the comments below.