1 - Pre heat the oven to 160 degrees Celsius.

2 - Cut the meat into large chunks then brown in a dish suitable for slow cooking in the oven such as a cast iron casserole dish.

3 - Add the whole peeled onion, salt, cracked black pepper, water and bay leaves.

4 - Bring to the boil then cover and place into the oven for 4 hours.

5 - After 4 hours, remove from oven and place onto the stove burner in order to cook off most of the remaining liquid.

6 - Use a wooden spoon to pound or mash up the meat, the meat should fall apart quite easily.

7 - and will appear shredded.

8 - You may brown the meat further if desired.

9 - Check seasoning then serve with polenta or the more traditional thick cornmeal porridge known as pap or sadza, and a side of green vegetables.