A cheaper cut of meat, like a rump, silverback or topside is best for roasting. Once the meat has rested in the marinade for an hour, put the beef in a heavy-based ceramic casserole along with the other ingredients except the thickening agent (chestnut flour)
Heat the oil in large heavy based saucepan or Casserole dish – to almost smoking. (Recipe Peter Ayub). I visited my friend, Chef Peter Ayub to make this very moreish classic Belgian beef, onion and beer stew
The cut is usually topsidebeef or silverside since this is the cheaper cut. Usually consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef or pork which is then cooked
This type of dish traditionally uses ox tongue but since it’s not for everybody, new ways of making this dish was created like the use of topside or silver side of beef
Kaikai Aniani is a fascinating book about food of the area, past and present, showing how all sorts of things such as crocodiles, turtles, snakes and even people are (or were) prepared and eaten, and including such tempting treats as Sago Grub Satay and Flying Fox and Prune Casserole
Coat beef with a tablespoon of the oil. Heat a heavy based pan over medium - high heat and brown the beef in batches until all is browned and set aside
Choose tougher cuts of meat such as chuck steak, round steak, blade steak, topside, gravy beef (beef), shanks, veal shoulder, diced veal (veal) boneless shoulder, boneless forequarter, shanks, neck chops, diced lamb (lamb) All chicken cuts especially on the bone (personally I would avoid the breast), pork shoulder, forequarter chops and pork belly (pork)
Rub beef all over with salt and pepper and tie securely with white string. Heat oil in a large casserole or roasting pan and brown meat lightly on all sides
Set the beef aside in a large casserole dish. Pour tomato mixture into the bowl containing the beef. Fish out all of the beef pieces and shred them up using two forks
