SERVES 2
Ingredients
Half pound of Stewing beef; such as brisket or ox cheek
1 large Onion
Half pint of Beef stock
salt & pepper
Hand full dried fried onions
Tablespoon Bovril
8 Chestnut mushrooms
2 large eggs
Fresh thyme
Method
Chop the beef, remembering to cut with the grain, as one wants to keep the fibres as long as possible.
Brown the meat in a very hot cast iron saucepan. Add two litres of water and simmer gently for a few hours.
Top up with beef stock and allow to simmer until the beef fibres fall apart by themselves.
Add dried onions and bovril
Add chopped onions and allow the liquids to reduce till almost dry
Thinly slice your mushroom and pan fry in butter till golden,
then add to the Seswaa
Top with poached or fried egg and fresh Thyme.
Tip: This dish gets its flavour as the beef and liquids reduce after the flavour has been released from the meat over some hours. If not simmered long enough, the fibres remain attached and the liquids do not take up all the flavour. The process can be sped up in a Pressure cooker. This dish is ready when it melts in the mouth.
