Recipe: Varenga (Roasted Shredded Beef, Madagascar)

VARENGA (ROASTED SHREDDED BEEF)

4 lbs. boneless chuck, cut in 1-inch pieces.
1 quart water
1 cup sliced onion
2 cloves garlic, minced finely
2 tbsp. salt
parsley sprigs (for garnish)
hot cooked white rice (to serve)

Combine all ingredients, except parsley, in a 4-quart saucepan. Cover and bring to a boil; simmer gently for 2 hours or until meat can be shredded with a fork. Add water if necessary to keep meat at simmering point.

Shred the meat by cutting it into thin strips. Meat should come apart easily. Transfer the shredded meat and sauce to a greased 9x12-inch baking pan.

Roast at 400 degrees F for 30 minutes until it is nicely browned across the top.

Garnish with 3 or 4 parsley sprigs and bring to the table on a trivet. Serve with white rice.

Adapted from source: The African Cookbook by Bea Sandler