Botswana Seswaa

Name: Botswana Seswaa
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 6
Ingredients: 3 bone-in beef chuck or brisket, cut into large pieces; 1 large yellow onion, quartered; 2 coarse salt, plus more to taste; 1/2 ground black pepper; 2 bay leaves; 3 water, plus more as needed; 1 beef drippings or neutral oil, optional; 2 reserved cooking broth, as needed for finishing

AuthorDan MurungaCategoryBeef, Botswana, Main CourseDifficultyBeginner

Tender, slow-cooked Botswana beef pounded into savory shreds.

Tender, slow-cooked Botswana seswaa beef pounded into savory shreds.

Yields6 ServingsUnitsDefault

Prep Time15 minsCook Time3 hrsTotal Time3 hrs 15 mins

Seswaa should be soft, fibrous, and lightly seasoned so the beef remains the focus. Pound with a sturdy wooden spoon or shred with forks. Serve with bogobe, pap, sorghum porridge, or steamed greens. Refrigerate for up to 3 days, reheat gently with a splash of reserved broth.

Ingredients

3 lbs bone-in beef chuck or brisket, cut into large pieces

1 large yellow onion, quartered

2 tsp coarse salt, plus more to taste

½ tsp ground black pepper

2 bay leaves

3 cups water, plus more as needed

1 tbsp beef drippings or neutral oil, optional

2 tbsp reserved cooking broth, as needed for finishing

Directions

Prepare the beef. Trim only thick exterior fat, leaving some connective tissue for flavor. Cut the beef into large, even pieces.

Start the pot. Put beef, onion, salt, pepper, and bay leaves in a heavy pot. Add enough water to come about halfway up the meat.

Simmer slowly. Bring to a boil, reduce to very low heat, cover, and simmer for 2 1/2 to 3 hours. Turn the pieces occasionally and add small amounts of water only when needed.

Check tenderness. The beef is ready when it separates easily from the bone and can be crushed with a spoon. Remove and discard bay leaves and bones.

Reduce the broth. Transfer the meat to a bowl. Simmer the remaining liquid uncovered until concentrated, then reserve about 1/2 cup.

Pound or shred. Use a sturdy wooden spoon, potato masher, or two forks to pound and pull the hot beef into short, soft shreds. Mix in drippings or oil if using.

Finish and serve. Return the beef to the pot, moisten with a little reduced broth, and heat for 5 minutes. Taste for salt and serve hot with pap or bogobe.