OXTAIL POTJIE WITH BEANS - Serves 6 - No 3 Potjie
2kg oxtail
500g kidney beans, soaked in water to cover
1 bottle pink champagne
2 onions, finely chopped
1 Tbsp Bovril
4 Tbsp soya sauce
1 dsp Mazina
  • Soak beans in water overnight.
  • Marinade meat in champagne and onion overnight.
  • Drain beans and remove skin if preferred.
  • Boil the beans vigorously for an hour.
  • Remove from the pot, drain and mash half the beans.
  • Heat oil in the potjie, take the meat from the marinade and brown.
  • Return the beans to the pot and add the marinade, the Bovril and soya sauce.
  • Mix a little of the sauce with the Mazina and add to the potjie to thicken the gravy.
  • Cook slowly for four hours.
1.5 kg neck of mutton, cut into slices
30ml cooking oil
2 medium onions, sliced in rings
3 cloves garlic, chopped
1 tsp fresh ginger, grated
4 cloves
4 cardamom, seeds only
1 stick cinnamon
4 curry leaves
1 star anise
Freshly ground black pepper to taste
2ml salt
4 ripe tomatoes, sliced
4 carrots, chopped
1cup water
3 tsp Bisto
2 Tbsp massala
60ml vinegar
2 Tbsp apricot jam
500g whole baby potatoes
  • Heat the oil in the pot and fry meat to seal.
  • Remove and set aside.
  • Fry the onions garlic and ginger with all the spices except the massala until tender. Season.
  • Return the meat to the pot. Add tomatoes and carrots.
  • Add water mixed with the Bisto, close lid and simmer for 4 hours.
  • Mix the massala, vinegar and apricot jam and stir the mixture into the pot.
  • Add the potatoes and simmer for 45 minutes or until cooked.
  • Add more water if the potjie becomes to dry.
SPRINGBOK & PRUNE POTJIE - Serves 4 - Super Potjie
2 Springbok shanks
250g dried prunes
250ml sweet sherry
125ml brandy
4 cloves garlic
black pepper
250g streaky bacon, cut into chunks
1 onion, chopped
4 parsnips, chopped
4 whole cloves
4 juniper berries
5ml ground allspice
2ml dried coriander leaves
2ml ground nutmeg
30g soft butter
30ml cake flour
  • Heat the prunes in the sweet sherry and brandy then set aside to plump.
  • Stud the meat with slivers of garlic and season with salt and pepper.
  • Heat a little oil in the super potjie, add the bacon and cook until all the fat has rendered.
  • Add the meat and brown all over.
  • Stir in the onion and parsnips, then add the cloves, juniper berries, allspice, coriander and nutmeg, and the liquid from the prunes.
  • Cover and pot-roast the meat for about 4 hours.
  • Add the prunes to the pot about 10 minutes before the end of the cooking time.
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