An excellent dish for a cold winter's eve! Serve with roast potatoes on rice together with the veggies of your choice.
NOTES:
Add your fat according to how lean or fatty your meat is. Fat adds succulency and helps with browning your meat. When the water evaporates, it will sizzle and brown in this fat.
Water is added in the interim as needed, only adding very little at a time as we want the meat to be roasting in between sessions when adding water and evaporating by adding a little at a time to prevent over-browning or burning.
Nothing beats an electric wok. It is the best slow cooker you can get.
INGREDIENTS:
45 - 60 ml coconut oil or to taste
1.454 kg Veal stewing cuts
10 ml salt - I used pink Himalayan
2.5 ml (1/2 tsp) Cayenne pepper
125 ml water and extra as needed
4 medium onions (611 g), whole, with skins left on
NOTES:
Take care if using sea salt. It is saltier, and you will need slightly less, so go according to taste.
METHOD:
In an electric wok or slow cooker: Add your oil, meat, salt, cayenne pepper, water, and lastly, your whole unpeeled onions placed on top. Cover and cook on low heat, long and slow, until your meat, falls off the bones.
Top up with little bits of water only as needed in-between evaporation giving your meat enough time to sizzle and roast in the fat/oil to brown. Watch closely, do not allow it to burn, topping it up with little bits of water in the interim. Continue repeating this procedure until your meat is completely falling off the bone. The result should be that you are left with a thickened, rich natural brown gravy. Squeeze your onions from their skins, add them to your meat, and discard their skins.
Serve and Enjoy!