Seswaa ??

Seswaa ??

pinit

Ingredients

  • 1,000g / 2.2 lbs beef, bone-in (I used chuck shoulder)
  • 2 tsp salt
  • ¼ tsp black pepper
  • 4 bay leaves
  • 1-2 cups of water, or enough to cover the meat

preparation

  1. Season the meat with salt and pepper, and place it in the slow cooker; add bay leaves and water and cook on high for 4–5 hours.
  2. Check on the meat after 4 hours. If it falls off the bone easily, it’s about done. If it’s still clinging to the bone, give it some more time.
  3. When cooked, remove the meat from the slow cooker and let it cool to room temperature.
  4. Using a mortar and pestle, pound the meat down until it resembles pulled or shredded beef. If you do not have a mortar and pestle, you can pull the meat apart with two forks until it’s fully shredded.

Seswaa ??

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