A HERITAGE WE CAN BE PROUD OF...
The Beef potjie emerged from South African farmers in the 19th century, who used a cast-iron pot to slow-cook tough cuts of meat with local vegetables and herbs over an open fire. This hearty dish became a staple for celebrations and gatherings, symbolising hospitality and the spirit of the South African culture.
INGREDIENTS
1 Tbsp Butter
4 Tbsp Sunflower Oil
⅔ Garlic Cloves, crushed
800g - 1 kg Beef, chopped
3 Tbsp Flour for coating
2 Onions, chopped
1 cup Celery, chopped
1 Butternut, chopped
1 x 50 g IMANA Super-Sheba Beef Potjie Mix Sachet
15 Baby Potatoes, halved
Carrot, diagonally sliced
4 small Baby Marrows, sliced
2 Tbsp Tomato Paste
650 ml Water
METHOD
Prepare all the ingredients - chop, slice & measure out everything.
Sprinkle flour over the meat & mix (ensure the meat is well covered).
Place the potjie pot over hot coals & add in oil and butter. Allow to heat up until bubbling appears. Add the meat in batches and brown on both sides. Remove the meat from the potjie pot and set aside.
Add in the onions, celery and garlic and allow to cook for 3 - 4 minutes.
Add the meat back to the potjie pot and add in the potatoes, carrots, baby marrows & butternut.
In a jug, mix in the tomato paste, the IMANA Super-Sheba Beef Potjie Mix sachet and water together and add to the potjie pot.
Grind a generous amount of salt & black pepper into the potjie pot.
Allow to simmer for 3 hours or longer.
You may want to stir after an hour or two to make sure the meat does not get stuck to the bottom of the potjie pot. But avoid over stirring.
If you have too much liquid towards the end, just remove the lid and allow some liquid to burn off.
Serve with rice or mashed potato or even pasta.
