Madagascar Varenga - cooking recipe

Ingredients

4 lbs chuck, boneless cut in 1 inch pieces
1 quart water
2 tablespoons salt
2 garlic cloves, minced finely
1 cup onion, sliced

Preparation

Combine all in a 4 quart saucepan, cover and bring to a boil. Simmer, gently for 2 yours or until the meat can be shredded with a fork.
Add water, iff need be, 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 baking pan.
Roast at 400F for 30 minutes, until it is nicely browned across the top.
Garnish with parsley if you like and bring to table on a trivet.
Serve with white rice.