Beef potjie
A perfect potjie recipe if you've never made one before.
Even if you've never done it before, it's not that difficult to cook a meal for a crowd of people. Make this dish in a cast-iron potjie.
You need
• 2 to 3 tablespoons butter (or olive oil)
• 1,5 kg beef thick rib (chuck), cubed
• 4 to 5 big carrots, sliced
• ½ cup dry white wine (good enough to drink)
• ½ cup chicken stock (home-made stock is the best, but we won’t hold it against you if you use a stock cube)
• 3 cloves garlic, chopped
• 3 tablespoons tomato paste
• 1 bouquet garni (fresh herbs tied together with a piece of string; use bay leaves, thyme and parsley)
• salt and pepper
Here’s how
1. Fire it up. Heat the potjie by putting it on a shovelful of glowing coals.
2. Sizzle. Put the butter in the pot and brown the meat in it. Add the carrots, stir-fry them for two minutes and then add the wine, stock, garlic, tomato paste, herbs and seasoning.
3. Bubble-bubble. Put the lid on and bring the ingredients to the boil. Reduce it to a simmer by
removing some coals from under the pot (you need only 3 or 4 coals) and let it simmer for 3½ to 4 hours. Stir it every 20 minutes and add stock or boiling water if it gets too dry.
4. Dinner time! Serve with white rice.
Other recipes to try out:
Breakfast potjie
Chicken and rice potjie
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