Slow-braised beef is pounded into soft shreds and folded through its reduced juices, with onion and bay supplying a quiet savory base.
Time does most of the work in seswaa, turning a tough cut of beef into strands that yield to a wooden spoon. The cooking liquid reduces around the meat at the end, concentrating its flavor without a separate sauce.
Use chuck with some marbling and keep the pot tightly covered during the braise. Lean quick-cooking steaks will become dry rather than developing the soft texture needed for pounding.
Method
Heat the oven to 325°F (165°C). Put beef chuck, onion, bay leaves, salt, black pepper and water in a Dutch oven and bring to a simmer on the stove.
Cover tightly and braise in the oven for until the beef pulls apart easily and is well above 145°F. Check halfway and add a little water if the pot is drying out.
Rest for , then remove bay leaves. Lift out the beef and simmer the cooking liquid over medium heat for until about 1 cup remains.
Pound or press the beef with a sturdy wooden spoon until finely shredded. Return it to the reduced juices with the softened onion and stir until moist throughout.
Forkue tips
- Remove any large unrendered pieces of fat before pounding the beef.
Storing and reheating
Refrigerate in its juices for 4 days or freeze for 3 months. Reheat covered over low heat with a little water, stirring until the strands soften.
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Kitchen gear
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Seswaa: FAQ
Can I use a slow cooker?
Yes, use less water because little evaporates, and cook on low until the beef shreds easily. Reduce the juices separately on the stove before combining.
What should I serve alongside?
A thick cornmeal porridge and cooked greens complement the rich beef. Keep the meat moist enough to spoon over the porridge.
How do I store and reheat Seswaa?
Refrigerate in its juices for 4 days or freeze for 3 months. Reheat covered over low heat with a little water, stirring until the strands soften.
How long does Seswaa take?
About 4 hr 30 min in total: 15 min prep and 4 hr 15 min cooking.
What do I need to make Seswaa?
The key ingredients are beef chuck, onion and bay leaves, plus pantry basics.
Any tips for Seswaa?
Remove any large unrendered pieces of fat before pounding the beef.
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