A slow-cooker is perfect for preparing this dish, but it can also be cooked on the stovetop.
Serve over mash or grains with a crunchy leafy salad. Leftovers also make a great filling for sandwiches.
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Ingredients
2 kg chuck roast, cut into 6–8 chunks
1 large onion, diced
4 cloves garlic, minced
2 chillies, seeded and chopped
1 Tbsp ground cumin
1 Tbsp dried oregano
½ Tbsp salt
¾ tsp freshly ground black pepper
½ cup beef stock
2 bay leaves
1/4 cup chopped fresh coriander or parsley, for garnishing
Method
- In the bowl of your slow cooker or in a large saucepan, combine the chuck roast, onion, garlic, chillies, cumin, oregano, salt, and pepper. Pour the stock over the ingredients, then tuck in the bay leaves.
- Cover and cook on low for 6–8 hours if using a slow cooker, or for 3½–4 hours on the stovetop. The cooked beef should be tender and fall apart easily when shredded with a fork.
- Remove the beef from the slow-cooker or pan and transfer it to a cutting board. Using two forks, shred the beef into bite-sized pieces.
- Return the shredded beef to the slow-cooker or saucepan and stir everything together until all the liquid has been completely incorporated.
- Garnish with fresh coriander or parsley and serve.
Mpho Tshukudu is a registered dietitian who specialises in integrative nutrition, combining traditional African foods with modern health science. Your Health Starts in Your Gut is the first South African guide to gut-healthy living, offering a holistic approach with a 10-day meal plan and recipes that utilise indigenous African ingredients.
