Slow-Simmered Seswaa - Bone-In Beef Chuck Recipe

Get ready to experience the comforting taste of Botswana with this incredible Seswaa recipe! This isn't just any pulled beef; it's Botswana's national dish, celebrated for its melt-in-your-mouth texture and deep, savory flavor. Our version focuses on the best way to achieve that authentic taste: using bone in beef chuck and the magic of slow cooking. We'll guide you through making this hearty, make-ahead friendly meal, perfect for gatherings or a cozy family dinner. While traditionally served with pap (maize porridge), this versatile dish is fantastic on its own or with your favorite sides. We'll stick to the simple, traditional core but also offer gentle suggestions for those who love a little extra flavor or a touch of spice, perhaps with a hint of scotch bonnet pepper if you're feeling adventurous!

Ingredients

• For the Seswaa (Pulled Beef):
• 3-4 lbs (1.4-1.8 kg) bone in beef chuck roast or shoulder (look for good marbling and a prominent bone)
• 1 tablespoon coarse sea salt (or to taste)
• 6-8 cups water (just enough to almost cover the beef)
• 1 large yellow onion, halved or quartered
• Optional Aromatics/Gentle Spices:
• 2 bay leaves
• 1/2 teaspoon black pepper
• 1/4 teaspoon chili flakes, peri-peri powder, or smoked paprika (for a very mild, non-traditional hint of heat)
• 1-2 tablespoons neutral oil (like vegetable or canola), for browning

Directions

1. Making Seswaa is all about patience and low, slow heat. This method guarantees tender, juicy beef bone meat that practically shreds itself.
2. Season and Brown the BeefPat your bone in beef chuck roast thoroughly dry with paper towels. This is crucial for getting a good sear! Season generously all over with salt (and optional black pepper).
3. Heat the neutral oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
4. Carefully add the beef in batches if necessary, ensuring not to overcrowd the pot. Brown the beef on all sides until deeply caramelized and golden-brown.
5. This browning step, called the Maillard reaction, builds incredible depth of flavor that you won't get otherwise.
6. Remove the browned beef and set aside.
7. Add Water, Aromatics & Start Slow CookingReturn the browned beef to the pot.
8. Add the halved or quartered onion and optional bay leaves.
9. Pour in enough water to just barely cover the meat – typically 6-8 cups, depending on your pot size.
10. Bring the liquid to a gentle simmer over medium heat.
11. Once simmering, reduce the heat to very low, cover the pot tightly, and either keep it on the stovetop (ensuring it maintains a bare simmer) or transfer it to a preheated oven for cooking at 300°F (150°C).
12. Let it cook for 3 to 4 hours, or until the meat is incredibly tender.
13. Check occasionally to ensure it's still gently simmering and hasn't dried out.
14. Check for Doneness & Remove the BonesThe beef is ready when the bones wiggle easily and can be pulled out cleanly.
15. The meat should be fork-tender and practically falling apart.
16. Carefully remove the bones and any large pieces of onion or bay leaves from the pot.
17. You can set aside a small amount of the cooking broth in a separate bowl – this will be useful for adjusting moisture later.
18. Shred or Pound the BeefUsing two forks, shred the tender beef directly in the pot, breaking it into smaller, fibrous pieces.
19. For a truly traditional texture, you can use a potato masher or even a pestle to gently pound the meat against the sides of the pot.
20. This creates that distinctive "pulled" or "pounded meat" consistency that defines Seswaa.
21. Reduce the Broth & Moisten the MeatWith the shredded beef still in the pot, bring the remaining cooking liquid to a simmer over medium-high heat.
22. Let it cook, stirring occasionally, until the liquid has reduced and thickened slightly, becoming glossy and flavorful.
23. This usually takes about 10-15 minutes.
24. Once reduced, stir the rich broth back into the shredded beef until it's beautifully moist and juicy, but not soupy.
25. This is where all that amazing beef bone meat flavor concentrates! If using, this is also the time to stir in your optional chili flakes or peri-peri for a touch of warmth.
26. Taste & AdjustTaste the Seswaa and adjust seasoning as needed.
27. You might want a little more salt, or a squeeze of fresh lemon juice for brightness.
28. A tiny splash of the reserved fat from the broth (if any) can also add richness.
29. If you're adding chili, taste as you go to ensure you reach your desired level of heat.
30. Quick Troubleshooting:
    1. Meat still tough? Return it to low heat with a little extra water, cover, and cook for another 30-45 minutes.
    2. Too much liquid after shredding? Simmer uncovered over medium-high heat, stirring, until it reduces.
    3. Too dry? Stir in a splash of the reserved broth or a spoon of fat from the top of the cooking liquid.