POTJIEKOSKING

BEEF RECIPES

All-in-One Potjie
Beef and Beer Potjie
Beef and Veggies Potjie
Bully Beef and Cabbage Potjie
Oxtail Potjie
Oxtail Pot & Bacon
Oxtail and Banana Pot

(scroll down for the recipes)

All-in-One Potjie
Serves 6-8

Ingredients:
750g boneless chuck of beef
1 pig's trotter (feet)
50ml cooking oil
2 onions, sliced
15ml salt
Freshly ground black pepper to taste
200g uncooked pearl wheat
4 tomatoes, peeled and coarsely chopped
300ml dry white wine
250ml meat stock
2 leeks, sliced
5 baby marrows, sliced

Method:
Cut the meat into cubes and saw the trotter into portions.
Heat the cooking oil in a Potjie and brown the meat.
Add the onion and fry until it is translucent.
Season with salt and pepper and add the pearl wheat and tomatoes.
Heat the wine and meat stock together in a small pan over the fire, then pour the liquid into the Potjie and cover with the lid.
Let the meat simmer over low coals for 3-4 hours, until it is tender.
Layer the leeks and baby marrows on top and simmer for another 30 minutes.

Beef and Beer Potjie

Ingredients:
1 kg beef fillet, cubed
15 ml cake flour
5 ml paprika
20 ml butter
30 ml cooking oil
2 medium onions, thinly sliced
20 ml white sugar
8 green beans, sliced
4 carrots, peeled and thinly sliced
2 cloves garlic, finely chopped
10 ml mixed dried herbs or marjoram
375 ml beer
250 ml beef stock
1 packet tomato soup powder
3 bay leafs
20 ml vinegar
10 ml cornflour
salt and pepper to taste

Method:
Combine the paprika and flour and place in a plastic bag.
Add the meat cubes and shake well to coat the meat.
Melt the butter and oil in the pot and brown the meat over medium hot coals.
Remove and set aside.
Fry the onions and sugar, stirring now and then until the onions are tender.
Add the beans, carrots and garlic and simmer for 5 minutes.
Return the meat to the pot and stir in the herbs, beer, stock, soup powder and bay leaf.
Replace the lid and simmer till the meat is tender (about 1 - 2 hours).
Stir occasionally, using a wooden spoon.
Mix the vinegar and cornflour and stir in.
Simmer until the gravy has thickened and season with salt and pepper.

Beef and Veggies Potjie
Serves 6 people and a size 3 Potjie Pot is recommended.

In this lovely Potjie extra salt is not needed as the soya sauce contains enough salt.
As substitute for the sherry you may also use Port.

Ingredients:
1 kg Stewing beef, cubed
1 Beef kidney, cubed
2 Medium onions, sliced
125 ml Dried apricots, soaked in water for 1 hour
4 Carrots, peeled and sliced
2 Sweet potatoes, peeled and sliced
4 Medium potatoes, peeled and halved
6 Baby marrow, sliced
250 ml Cabbage, chopped
1 Tomato, peeled and sliced
50 ml Dried parsley
60 ml Cooking oil
Black pepper to taste

The sauce:
150 ml Sweet sherry
150 ml Soya sauce
7 ml Black pepper
5 ml Dry mustard
2.5 ml Dry rosemary
2.5 ml Dry thyme
1 Cube beef stock
500 ml Boiling water

Method:
Heat the oil in the Pot and brown the meat and kidney till almost brown
Add the onions and brown together
Mix the ingredients of the sauce and add it to the Pot
Stir well, cover with the lid and simmer for 2 hours
Layer the dried fruit and then the veggies as they appear in the recipe
Sprinkle some pepper over the tomatoes
Cover with the lid and allow the Potjie to simmer for about 2 hours or until the veggies are done

Bully Beef and Cabbage Potjie
Serves 4.

Ingredients:
600 g bully beef, cut into small cubes
250 g shell noodles, cooked and drained
60 ml oil
1 large onion, chopped
2 baby cabbages, finely chopped
salt and black pepper to taste

Method:
Heat the oil in a hot Potjie and sauté the onions until glossy.
Add the cabbage and sauce until the cabbage softens.
Season to taste and add the bully beef cubes.
Use a fork to mash a few of the cubes.
Stir and heat over low heat until warmed through.
Add the noodles.
Simmer until warm and serve.


Oxtail Potjie
Serves 4

Ingredients:
1 kg oxtail, cut into joints
50 ml Cooking oil
500 ml water
350 ml red wine
6-8 whole button onions, peeled
1.5 cups baby carrots, peeled
12 whole new (baby) potatoes, unpeeled
2.5 cups frozen green peas
350 ml water
25 grams oxtail soup powder
1 tsp salt
2 tsps crushed garlic

Method:
Heat the pot until very hot
Brown the meat in the cooking oil
Add the water and the wine
Cover and simmer for 1.5 hours
Add the onions
Replace the lid and simmer for another 2 hours
Have an occasional peek and add water if necessary
Arrange the carrots, potatoes and peas in layers on top of the meat.
Cover and simmer for a further 1 hour
Mix the water, soup powder, salt and garlic and add to pot
Simmer for a further 45 minutes
Serve with French bread, chips or rice

Oxtail Pot & Bacon - probably the tastiest pot recipe
Serves 4 -6, #3 pot

Ingredients:
500g Oxtails cut 2 inches thick pieces
10 slices Bacon cut in 1 inch pieces
½ cup Flour seasoned with salt and pepper
1 litre beef stock
1 can tomato paste
4 Bay leafs
6 black peppercorns
1 bouquet garni
6 large leeks, chopped coarsely
2 large onions, chopped coarsely
6 large carrots, chopped coarsely
20 button mushrooms
1.5 cups red wine
½ cup sherry
1 cup cream
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons crushed garlic

Method:
Dry oxtails with paper towel. Put seasoned flour in a Ziplock bag, then add the Oxtail
and shake to coat with flour.
Heat butter and olive oil and saute bacon pieces. Remove bacon and brown Oxtail
in resulting fat, remove and drain.
Finely dice 4 of the carrots. Coarsely chop the onions and the leeks.
Add the finely diced carrots, leeks, onions and saute until softened
Add Oxtail, bacon, bouquet garni, bay leaf, peppercorns, garlic, tomato sauce, red
wine, sherry.
Bring slowly to a boil and cook slowly for 3 - 4 hours.
1 Hour before serving cut the remaining carrots into 1 inch pieces, add them and
mushrooms and continue cooking slowly.
Just prior to serving, add cream and stir in.
If you want to thicken the sauce mix some cornstarch with the cream before adding.

Oxtail and Banana Pot
Serves 4 -6 , # 3 pot)

Ingredients:
1 Large oxtail, cut into pieces
3 Medium onions, finely sliced
2 Ripe bananas, sliced
5 Medium carrots, cut into strips
12 Baby potatoes
250g Button mushrooms
1 Large tomato, sliced
15ml Chopped parsley
10 Whole onions
3 Garlic cloves, finely chopped
30ml Butter
0.5 Red chilli, finely chopped
5 Whole cloves (kruinaeltjies)
15ml Mixed herbs
3 Bay leaves
500ml Warm water
Salt and pepper to taste

The sauce:
62ml Brown vinegar
20ml Tomato sauce,
20ml Chutney
20ml Honey
10ml Medium curry powder

Method:
Coat the Pot with the butter and heat.
Braai the meat for about 15 minutes.
Add the onions, garlic, chilli, cloves, herbs, bay leaves, salt and pepper and braai for
a further 15 minutes.(If the Pot gets too dry, add some warm water)
Add the 500ml warm water, cover with the lid and allow the Potjie to simmer for
about 2.5 hours.
In the meantime, mix the ingredients of the sauce and put one side.
After 2 hours, pack the bananas on top of the meat and layer the vegetables as they
appear in the recipe
Sprinkle the parsley on top, and then layer the onions and allow the Potjie to simmer
for 1 hour
Add the sauce and allow to simmer for a further 45 minutes.