Seswaa ๐Ÿ‡ง๐Ÿ‡ผ



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


  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 4โ€“5 hours.
  2. Check on the meat after 4 hours. If it falls off the bone easily, itโ€™s about done. If itโ€™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 itโ€™s fully shredded.

Seswaa ๐Ÿ‡ง๐Ÿ‡ผ

Recipe Card powered by Delicious Recipes

Leave a Reply

Your email address will not be published.