Potjie No: 4 Pot guide
Serves: 6
Cooking Time: 2 hours
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Ingredients

1 kg bolo, shin or neck
15 ml cooking oil
5 ml salt
Freshly ground black pepper to taste
1 clove garlic (crushed)
2 onions (coarsely chopped)
3 carrots (sliced)
300 g cauliflower florets
4 baby marrows (sliced)
15 ml brown sugar
100 ml orange juice
125 ml grated cheddar cheese

Method

• Cube or slice meat.
• Heat oil in potjie and brown meat, then season with salt and pepper.
• Add garlic and onion and saute until onion is transparent.
• Add vegetables, brown sugar and orange juice.
• Cover and simmer for 1.5-2 hours or until meat is tender.
• Just before serving, sprinkle with grated cheese.
• Serve with baked potatoes.

The post Beef and Vegetable Potjie first appeared on Potjiekosworld.

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.. – Twana

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

15ml cake flour
5ml mixed herbs
5ml paprika
375ml beer
1kg beef fillet, cubed
250ml beef stock
15ml butter
1 packet of tomato soup powder
15ml oil
1 bay leaf
2 medium onions, thinly sliced
15ml vinegar
15ml white sugar
10ml Maizena
8 green beans, cut up
Salt and pepper to taste
4 carrots, peeled and thinly sliced
1 garlic clove, chopped

Method

• Coat the meat with a mixture of the flour and paprika.
• Heat the oil and butter in the pot and brown the meat.
• Remove the meat and brown the onions and sugar until the onions is nice and soft.
• Add the beans, carrots and garlic, cover with the lid and allow the pot to simmer for about 5 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 vinegar and cornflour and stir in.
• Simmer until the gravy has thickened and season with salt and pepper.

The post Beef and Beer Potjie first appeared on Potjiekosworld.

Ingredients

1 kg thin flank (cubed)
30 ml cooking oil
1 onion (chopped)
1 clove garlic (crushed)
1 x 410g can tomatoes (coarsely chopped)
10 ml salt
Freshly ground back pepper to taste
30 ml chopped fresh basil or 10 ml dried
150 ml hanepoot or white muscadel wine
30 ml lemon juice
15 ml cake flour
30 ml chopped fresh parsley or 10 ml dried

Method

• Heat oil and brown meat.
• Add onion and garlic and saute until golden brown and transparent.
• Add tomatoes, salt, pepper and basil.
• Heat wine and add.
• Season with lemon juice.
• Cover potjie with lid and allow to simmer for 1.5-2 hours or until meat is tender.
• Mix flour with a little cold water to form a paste.
• Add to meat.
• Simmer for a few minutes to thicken.
• Just before serving, sprinkle with parsley and serve with rice.

The post Beef Wine Potjie first appeared on Potjiekosworld.

Ingredients

1 kg beef
2 tbsp sunflower oil
2 tbsp butter
3 onions, chopped
2 cloves garlic, bruised
Some garden herbs, bay leaf, basil, parsley, salt pepper
1 tbsp Worcestershire sauce
1 glass white wine
1 glass water or more
4 carrots
300 g black mushrooms
2 tomatoes
1 small cauliflower
4 potatoes

Method

• Cut meat into blocks and fry to seal in butter and oil.
• Add onions and garlic and fry to glaze.
• Add herbs and seasoning.
• Mix Worcestershire sauce, wine and water and add to the potjie.
• Close pot and simmer for about three hours.
• Add sliced carrots and sliced mushrooms in layers and do not stir from now on.
• Add tomatoes sliced thinly, break up cauliflower and layer on top of tomatoes. Quarter potatoes and put on top of cauliflower.
• Cover pot and simmer for about one hour or until vegetables are done.
• Add more water and wine as required.
• Serve directly from the pot.

The post Beef Cauliflower Potjie first appeared on Potjiekosworld.

Potjie No: 3 Pot guide
Serves: 6
Cooking Time: 2 hours
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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
30 ml dried parsley
30 ml cooking oil
Black pepper to taste

Sauce

125 ml sweet sherry
125 ml soya sauce
5 ml black pepper
3 ml dry mustard
1 ml dry rosemary
1 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 1.5 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 vegetables are done.

The post Beef and Vegetable Potjie first appeared on Potjiekosworld.

Ingredients

30 ml oil
1 onion (chopped)
2 cloves of garlic (crushed)
5 ml fresh ginger (grated)
20 ml masala
7 ml turmeric
5 ml ground coriander
5 ml ground cumin
5 ml garam masala
Pinch of chilli powder
1 bayleaf
1 stick cinnamon
500 g lean mince
125 ml chutney
1 large tomato (skinned and chopped)
3 potatoes (cubed)
2 large carrots (sliced)
Salt and ground black pepper
125 ml meat stock
500 ml broccoli florets or frozen peas or corn
125 g lentils (cooked and drained)

Method

• Heat the oil in the potjie and fry the onion, garlic and ginger until soft.
• Add the spices, stir and cook for about a minute.
• Add the mince gradually and fry until browned.
• Add the chutney, chopped tomato, potato cubes and carrots, season with salt and black pepper and add the stock.
• Cover and simmer slowly until the vegetables are just done, stirring occasionally.
• Add the broccoli, peas or corn and the lentils.
• Heat until the broccoli is just done adjust the seasoning if necessary.

The post Mince Curry Potjie first appeared on Potjiekosworld.

Ingredients
20 ml oil
1 large onion (chopped)
2 baby cabbages (finely chopped)
Salt and black pepper to taste
600 g bully beef (cut into small cubes)
250 g shell noodles (cooked and drained)

Method
Heat the oil in a hot, flat, potjie and sauté the onion 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.

The post Bully Beef & Cabbage Potjie first appeared on Potjiekosworld.

Ingredients
1 oxtail (jointed)
1 pig’s trotter (sawn into slices)
30 ml cooking oil
2 onions (sliced)
2 cloves garlic (crushed)
2 leeks (cut into rings)
10 ml salt
Freshly ground black pepper to taste
50 ml chopped parsley
1 bay leaf
1 x 410 g can tomatoes (coarsely chopped)
250 ml dry white wine
250 ml uncooked stampkoring, brown rice or barley

Method
Brown meat in heated cooking oil.
Add onion, garlic and leeks and saute lightly until golden brown.
Add salt, pepper, parsley and bay leaf.
Stir well.
Heat tomatoes and wine, pour over meat and cover with lid.
Allow to simmer over low heat for about 3-4 hours until meat is tender.
Spoon a thin layer of stampkoring on top of meat.
Cover with lid and simmer for a further 30 minutes or until stampkoring is tender.

The post Oxtail & Trotter Potjie first appeared on Potjiekosworld.

Method
Heat oil in potjie and brown meat.
Add onion and garlic and saute until golden brown and transparent.
Add ginger, curry powder, bay leaf, cinnamon and turmeric and saute for a few minutes.
Add hot stock and remaining ingredients.
Cover and allow to simmer for 1.5-2 hours or until meat is tender.
Serve with rice.

The post Curried Flat Rib & Fruit Potjie first appeared on Potjiekosworld.

Ingredients
1 kg beef neck or flat rib (sawn into portions)
15 ml cooking oil
2 onions, chopped
1 clove garlic (chopped)
15 ml chopped root ginger or 5 ml ground ginger
15 ml medium curry powder
Small piece of chilli
5 ml turmeric
5 ml ground coriander
1 stick cinnamon
1 bay leaf
5 ml salt
15 ml tomato paste
250 ml beef stock
250 ml hanepoot wine
250 ml uncooked stampkoring (pearl wheat)

Method
Heat oil, add meat a little at a time and brown on all sides, stirring occasionally.
Add onion and garlic and saute until golden brown and transparent.
Add ginger, curry powder, chilli, remaining spices, bay leaf and salt.
Stir thoroughly until well mixed.
Heat tomato paste, stock and wine and add to meat.
Cover with lid and simmer for 1.5-2 hours or until meat is almost tender.
Add stampkoring in a thin layer on top of meat.
Replace lid and simmer a further 30-40 minutes or until liquid has been absorbed and the meat and stampkoring are tender.

The post Curried Beef with Stampkoring first appeared on Potjiekosworld.