Madagascar Varenga

1. 1

   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.

2. 2

   Add water, iff need be, to keep meat at simmering point.

3. 3

   Shred the meat by cutting it into thin strips. Meat should come apart easily.

4. 4

   Transfer the shredded meat and sauce to a greased 9x12 baking pan.

5. 5

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

6. 6

   Garnish with parsley if you like and bring to table on a trivet.

7. 7

   Serve with white rice.

No additional tips available.