Potjie for Christmas

The 'Beef and beer' potjie in this recipe book is by far my favourite. I thought it would be a waste of fillet, but man it's worth it.
 

Attachments

Moereloos said:
The 'Beef and beer' potjie in this recipe book is by far my favourite. I thought it would be a waste of fillet, but man it's worth it.
Click to expand...
Thanks for this. Will of shopping tomorrow for ingredients.

Gonna try the salad dressing thing for the skaapboud and would like to use something with wine for the oxtail (wife's request).
 
RedViking said:
Going to follow this recipe for the Oxtail. Thanks!
Click to expand...
Oxtail is normally a b*tch in a potjie. Cooked not long enough it's as tough as bootleather. Cooked a little too long and it falls off the bone and turns into soup. Also, make sure you use a tail with as little fat as possible. It might be a personal preference, but I don't like my potjie with a layer of oil on top of it.
 
Take a lamb rib and let your butcher cut it up in big squares. If you have many people you can add any other cut of lamb. You can substitute the ribs for lams neck also, but you want something fatty.
Brown them in pot and one or two cut onions and fry a bit more. Now water to cover it and a few bay leaves and other spices that you might like. Simmer it low for two hours and mix once in a while to make sure it does not burn at the bottom.
Now add a few spoons of chutney and curry powder. If you like a hot curry you can add enough, but I normally buy some mild curry so I can add more powder to get more curry flavor but not very spice so the kids won't eat. Also add a small packet tomato paste, just to add more color to the curry, especially if the guests don't like spicy curry and you don't add too much curry. Also add salt and pepper at this stage and taste the sauce till you feel your salt is perfect. then add cut potatoes and carrots. Both pealed so they can suck up those juices and sauce.
Simmer it on very low heat for another hour. 5 min from the end you can add 1 small +-200ml can of fresh cream.
Your end result should be a little sweet mild curry. This is very rich and if you or your guest don't like rich fatty food, don't do it.
When making a potjie, be careful of the amount of liquid you add, you not making a soup. If you add veggies like baby marrows, mushrooms, patsy pans etc at the end, they will add a bunch of extra liquid to your pot. also be careful of adding any sugary stuff or starch/thickeners to early as they can make your pot burn.
 
Last edited:
Moereloos said:
Oxtail is normally a b*tch in a potjie. Cooked not long enough it's as tough as bootleather. Cooked a little too long and it falls off the bone and turns into soup. Also, make sure you use a tail with as little fat as possible. It might be a personal preference, but I don't like my potjie with a layer of oil on top of it.
Click to expand...
Yap, ive had leather and I've had soup. This time I hope for the middle!
 
Prepped and ready to go
ebffcca4cde697a860b43a7b8e7a15aa.jpg
 
Right. Process is a go.

Meat was browned.
Onions sweated.
Garlic given a light color.
Flour was allowed to make an appearance.
Paprika, salt, pepper, cayenne.
Red wine reduced by half.
No soup powder in sight.
Stock mixed with curry powder, strong chutney and woester (yes, that how you spell it) sauce.
Couple of bay leaves.
Some Pickled onions.
Some tomato paste.



It is glorious and I could just sit and the sauce with bread as is for the rest of the day.
67168755486ccc419474499811812490.jpg
 
Spoon has been abandoned in order to add root veggies. No more stirring.

Rest to be added somewhere around 12:15ish
 
1 quick stir to make sure nothing is getting too attached to anything else and to move root vegetables down.

Green beans have gone in to get a bit of a head start and in a little while mushrooms go on top.

Samp is busy cooking.
 
You must log in or register to reply here.
Back
Top
Sign up to the MyBroadband newsletter
X