Typically, this major event dish would be cooked over an open wood fire in old-fashioned three-legged pots. In fact, males are the ones who typically create this dish because they have the muscle to pound and shred cooked beef.
800g slow cooking beef
1 whole onion (optional)
3 bay leaves
Salt to taste
Black pepper (optional)
Water (enough to just cover the meat)
1: Pre heat oven to 160 degrees celcius. Cut meat into large chunks then brown in a dish suitable for slow cooking in the oven, I used a cast iron casserole dish.
2: Add whole peeled onion, salt, cracked black pepper, water and leaves. Bring to the boil then cover and place into the oven for 4 hours.
3: After 4 hours, remove from oven and place onto stove burner in order to cook off remaining liquid. Use a wooden spoon to pound or mash up the meat, the meat should fall apart quite easily. and will appear shredded. You may brown the meat further if desired.
4. Check seasoning then serve with polenta or the more traditional pap (sadza/thick corn meal porridge) and a side of green vegetables