Comments on: Beef and Beer Potjie

By: Jason Smith

Jason Smith — Wed, 24 Jan 2024 02:29:38 +0000

Reminds me of the recipe from “Potjiekos from Huisgenoot” book written by “Marlene Hammann”, matter of fact I’m pretty sure this is the same recipe. I have been making it for years and I always double the meat and add in potatoes.

By: BRICS DINING: South Africa, Potjiekos | BG TV Network

BRICS DINING: South Africa, Potjiekos | BG TV Network — Mon, 14 Aug 2023 11:21:07 +0000

[…] Recipe sourced from: https://potjiekosworld.com/beef-beer-potjie/ […]

By: Twana

Twana — Tue, 20 Dec 2016 13:50:20 +0000

My husband and I had a Potjie Competition past weekend, we took 1st place out of 4 pots…We adjusted the ingredients a bit to our preferences. Overall a very nice pot..

By: Hentie

Hentie — Tue, 06 Oct 2015 14:40:17 +0000

Used this recipe in a potjie competition this weekend and I won.

By: The Awesome South African Cook Off | Directory Enquiries BlogDirectory Enquiries Blog

Thu, 28 Aug 2014 14:35:31 +0000

[…] Mains Potjiekos – this basically means pot food, and is a variety of stews , soups and curries made in a potjie (similar to dutch oven) over a fire. My speciality is the Beef and Beer Potjie which I will be making tomorrow for 30 people! ( here is the recipe I will roughly be following: https://potjiekosworld.com/beef-potjie-recipes/beef-beer-potjie/) […]

By: Haas

Haas — Sat, 30 Jun 2012 21:33:22 +0000

Left the sugar out. Used cut up round steak. about half a can of tomato paste instead of tomato soup. a dark stout and a miler light. Also threw some mushrooms, extra garlic, and small potatoes on top. Really delicious! Made it a few times and will make more.

By: Ian Ballack

Ian Ballack — Mon, 26 Dec 2011 19:52:16 +0000

I have always used good quality rump as I find it tastier than fillet and it has always come out super tender. I also add carrotts and cubed potatoes and this receipt has always been a winner.

By: Sandy

Sandy — Sat, 26 Nov 2011 07:14:08 +0000

I have not tried this yet but find identical recipe in a few places on the web. This version however misses the following instruction at the end: “Mix the vinegar and cornflour and stir in. Simmer until the gravy has thickened and season with salt and pepper.”
Want to try it soon, if I can afford the fillet!

By: Micko

Micko — Fri, 30 Sep 2011 14:20:12 +0000

This is a great recipe and a family favourite! Rather use soft shin and shin bones instead of fillet. Add Ginger to the recipe and throw in some whole baby tomatoes. Use dark stout beer for a rich flavour.

By: Pandora

Pandora — Tue, 05 Jul 2011 02:22:03 +0000

Do not use packet soup. Add 1 tin of diced tomatoes then let the meat simmer in the potjie for at least an hour after before adding the rest of the infredients and simmering for another hour and 30 minutes.