RECIPE: The beef and beer potjie

29 May, 2016 - 00:05 0 Views
RECIPE: The beef and beer potjie

The Sunday Mail

A cast iron three legged pot — a potjie — is a mandatory cooking accessory. This winter, why not warm up by the fire while cooking this delicious stew that you can have with nice, hot sadza or any other starch of your choice. You will need a cast iron pot size No 3. (Source: www.potjiekosworld.com)

Ingredients

15ml cake flour;

5ml mixed herbs;

5ml barbeque spice;

5ml paprika;

375ml beer;

One kg beef fillet, cubed;

250ml beef stock;

15ml olive oil;

One packet tomato soup powder;

10ml tomato puree;

15ml oil;

Two medium onions, thinly sliced;

15ml vinegar;

15ml white sugar;

10ml cornflour;

Eight green beans, cut up;

Salt and pepper to taste;

Four carrots, peeled and thinly sliced;

One garlic clove, chopped;

One bay leaf.

Method

Coat the meat with a mixture of the flour and paprika.

Heat the oil in the pot and brown the meat.

Remove the meat and brown the onions and sugar until the onions is soft.

Add the beans, carrots and garlic, cover with the lid and allow the pot to simmer for about five                                                     minutes.

Replace the meat and stir in the herbs, beer, beef stock, soup powder and bay leaf.

Cover with the lid and allow the pot to simmer for a final hour or until the meat is soft (stirring occasionally with a wooden spoon).

Mix the tomato puree vinegar and cornflour and stir in.

Simmer until the gravy has thickened and season with salt and pepper.

 

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