INGREDIENTS (for 4 servings)
1kg Beef Chuck
2 onions, finely chopped
2 tsp garlic, crushed
Salt and Black Pepper
Place the meat into a casserole pot with the rest of the ingredients and bring to the boil over a high heat.
Once boiling, allow the pot to simmer over a medium heat and cook for 30 minutes, or until the meat is tender.
Once the meat is tender, remove the meat from the pot, keeping the liquid in the pot on a continuous boil so it can reduce.
Place the meat into a bowl, remove the bones and begin to pound the meat with a wooden spoon until the meat is ground. This is a very lengthy process, so our advice would be to ensure you have someone there to help you.
While pounding the meat add some of the liquid into the meat. This helps with the pounding process making it easier and it helps with the finished product not being dry.
Once the meat is ground, check seasoning with salt and black pepper.
Serve with steamed sweet potato wedges or samp and beans.