Potjiekos

Prep Time:

40 minutes

Cook Time:

minimum 5 hours (slow and as long as possible)

Serves:

10 servings

Level:

Intermediate

About the Recipe

Potjiekos is a stew that is made in a special pot called a 'potjie' pot and is cooked outdoors. This is a South African hearty meal that can be served with pap, mash or rice.

Ingredients

  • 2 medium onions, finely chopped

  • 2.5kg cubed beef shin 

  • 2 tbsp cooking oil 

  • 4 medium carrots, 1cm slices

  • 4 garlic cloves, crushed

  • 1kg washed baby potatoes, whole

  • 4 bay leaves

  • 1 punnet button mushrooms, halved

  • 2 sticks of celery, roughly chopped

  • 2 packets of baby corn, 2cm slices

  • 1 litre strong beef stock

  • half a bottle of good red wine

  • 1 tin of chopped tomatoes

  • 50g of tomato paste

  • salt and pepper to season

  • 2 tbsp mixed herbs

  • 1 tbsp chilli flakes (optional)

Note: Any other vegetables of choice can be added.

Preparation

Step 1:

Start your fire using charcoal or wood in a suitable and safe area to hold your potjie pot. Heat your potjie pot with oil in the bottom. As soon as the oil starts to smoke add the onions, herbs, garlic, chilli flakes and spices. Stir until golden brown. 


Step 2:

Add your meat in batches and brown slightly. Add tinned tomatoes and stir into the meat. Layer carrots, potatoes and celery on top of the meat. Add stock and wine just so that it covers the top of the vegetables. Place the lid on the potjie pot. 


Step 3:

Control the fire underneath the pot so that the ingredients simmer for as long as possible (about 4 hours). Continously check that the fluid level remains covering the vegetables. Add or stock if needed.


Step 4:

Half an hour before serving, add the softer vegetables such as sliced mushrooms, baby corn and any other soft vegetables of choice. These should only cook for about 10-15 minutes. No additional fluid needs to be added at this point. 


Step 5:

After the vegetables have been cooked, this is the first time you can stir your pot. Check the consistency of the fluid and adjust the flavour of the sauce with salt and pepper to taste. (If you require the sauce to be a thicker consistency- thicken with some cornflour that has been mixed with water to create a paste. Add the cornflour to the potjie and stir.) Once the sauce is thick enough- the potjie is now ready. Serve with pap, rice or mashed potato. Enjoy!


Please note that there is no set recipe for a potjie, this is just a guideline for a crowd pleaser. The recipe can be adjusted for your own taste.