Inhloko Yenkhomo

Clean the beef head thoroughly, removing any hair by singeing over a flame. Wash several times with salted water.

Place the cleaned head in a very large pot and cover completely with cold water. Bring to a boil over high heat.

Skim off any foam that rises to the surface. Add bay leaves, garlic, salt, and pepper. Reduce heat to a gentle simmer.

Cook for three hours, checking water level periodically and adding more as needed. The meat should begin to fall from the bone.

Add potatoes, carrots, and onions in the last forty-five minutes of cooking. Simmer until vegetables are tender.

Serve the tender meat and vegetables in deep bowls with plenty of the rich, gelatinous cooking broth ladled over.