Fennel & Dill: 50-year-old tradition of making serunding

Cut the beef into very thin pieces, removing the fat.

Boil the beef pieces.

Manually hand shred the boiled beef.

Cook the shredded beef with all the other ingredients until almost dry.

Put the mixture inside the oven to further dry.

Every five minutes, take out from the oven and remix the mixture to ensure even drying.

Repeat the process for about 20 to 30 rounds per day.

Equipment Needed

Dietary

Allergens