Ingredients

1.5 kg lamb shin pieces

250 g rindless shoulder bacon
30 ml oil
125 ml soy sauce
375 ml water
10 ml sugar
10 ml dried herbs
250 gram dried peaches
1 large onion sliced
1 large green pepper sliced
Salt & pepper to taste
250 g carrots
250 g green beans
250 g marrow slices
8 small potatoes
4 medium tomato, sliced
2 corn cobs cut into pieces
250 ml water
20 ml flour
10 ml instant beef gravy powder

Method

• Heat oil in the potjie and place the meat in the hot oil.
• Brown quickly on all sides.
• Add the soy sauce.
• Take the meat out of the pot.
• Brown the onion, green pepper and bacon.
• Place the meat on top.
• Mix sugar and water and pour into pot.
• Simmer for 1 hour.
• Add herbs, salt and pepper.
• Stir well and simmer for another 30 minutes.
• Arrange the vegetables in layers on top of the meat and simmer for 1 hour.
• Add more boiling water if necessary.
• Mix water, flourand gravy powder to a paste and add to the pot.
• Place dried peaches on top.
• Simmer for another 20 minutes.

The post Mutton Shin Bacon Potjie first appeared on Potjiekosworld.

What a great recipe – Helen

Potjie No: 3 Pot guide
Serves: 6
Cooking Time: 2 hours
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Ingredients

2 kg mutton shank (cut into pieces)
250 g rindless bacon (chopped)
45ml cooking oil
2 medium onions (chopped)
Salt and pepper to taste
5 bay leaves
500 ml beer
4 large carrots (peeled & diced)
15 whole baby potatoes
15 baby marrows (cut into pieces)
15 baby sweetcorns
1 packet of pork gravy
1 packet of sausage gravy

Method

• Heat the oil in the pot and fry the Onions until tender, add the shank and bacon fry until golden brown.
• Add the beer and let it cook for about an hour or until beer is nearly no beer left.
• Pour in 500 ml Water and bring to the boil.
• Cook for 30 minutes and add the 2 gravy packets in to the pot and salt and pepper to taste.
• Cook for another 10 minutes before adding in the vegetables and let it cook until potatoes are done.
• Serve with rice and potjie bread.

The post Mutton Shank Bacon Beer Potjie first appeared on Potjiekosworld.

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
1 bay leaf
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 cup red wine
½ cup sherry
½ 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 sauté 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 sauté 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.

The post Oxtail and Bacon Potjie first appeared on Potjiekosworld.

Ingredients
1 kg neck of mutton (cut into pieces)
250 g rindless bacon (chopped)
30 ml butter or margarine
2 medium onions (thinly sliced)
10 ml BBQ spice
Salt & pepper to taste
300 ml dry white wine
150 ml water
3 large carrots (peeled and sliced)
5 medium potatoes (peeled and halved)
50 ml Worcestershire sauce
150 g dried peaches or apricots (soaked in water for 1 hour and drained)
250 g courgettes (sliced)
200 g whole button mushrooms

Sauce
200 ml fresh milk
100 ml fresh cream
30 ml apricot jam
30 ml cornflour

Method
Heat the pot and melt the butter in it.
Fry the onions until tender remove and set aside.
Fry bacon until crisp, remove and set aside.
Season the meat with salt, pepper and spices and brown lightly on both sides.
Mix the wine, water and Worcestershire sauce and add just enough to cover the meat. Cover and simmer gently for 1 and half hours.
Add dried peaches or apricot, carrots, bacon and onions replace the lid and simmer for 15 minutes.
Arrange the potatoes, courgettes and mushrooms in layers on top.
Cover and simmer for further 15 minutes.
Add the remaining liquid, replace the lid and simmer for approximately 1 hour.
Mix the milk, cream and jam with cornflour.
Simmer for 20 minutes.

The post Mutton and Bacon Potjie first appeared on Potjiekosworld.

Ingredients

750 g bacon (rinds removed)
2 onions (sliced)
1 kg mushrooms (sliced)
15 ml cooking oil
4 kg chuck (cubed)
1 kg baby carrots
1 kg baby potatoes
1.5 kg green beans
50 ml chopped parsley
500 g tomatoes (skinned & chopped)

Method

• Cut bacon into pieces and fry in potjie until crisp.
• Add onion and mushrooms and saute until onion is transparent.
• Remove from potjie and set aside.
• Add oil to potjie, add meat gradually and brown.
• Layer the meat, onion and mushroom mixture, carrots, potatoes and beans in the potjie.
• Sprinkle with chopped parsley and place tomatoes on top.
• Cover with lid and simmer slowly for 1.5 – 2 hours or until meat is tender.
• Serve with rice and stewed peaches.

The post Beef, Bacon & Mushroom Potjie first appeared on Potjiekosworld.