Get the fire going, grab a drink, and settle in for a proper South African potjie. This recipe is designed for four people, with everyone getting involved in the cooking. There’s no rushing and no complicated preparation, just good food, a slow flame, and plenty of time to enjoy the company while the flavours build. So grab your potjie, gather around the "fire", and let’s cook!
|
SERVES 4 people |
POT SIZE 4 × 700 ml |
HOST PREP 15–25 min |
GUEST COOKING 30–40 min |
Ingredients
|
INGREDIENT |
FOR 4 POTJIES |
PER POTJIE |
|
Beef chuck or stewing beef, cut into 1.5–2 cm cubes |
440 g |
110 g |
|
Diced bacon or turkey bacon |
80 g |
20 g |
|
Butter |
8 g |
2 g |
|
Sunflower oil |
20 ml |
5 ml |
|
Plain flour |
16 g |
4 g |
|
Onion, chopped |
100 g |
25 g |
|
Celery, chopped |
50 g |
12–13 g |
|
Garlic, minced |
2 cloves |
½ clove |
|
Dried thyme |
½ tsp |
⅛ tsp |
|
Ground coriander |
½ tsp |
⅛ tsp |
|
Ground cumin |
½ tsp |
⅛ tsp |
|
Mushrooms, sliced |
180 g |
45 g |
|
Baby potatoes, halved or quartered |
180 g |
45 g |
|
Carrots, sliced |
100 g |
25 g |
|
Baby marrows, sliced |
100 g |
25 g |
|
Tomato paste |
20 g |
5 g |
|
Red wine (Optional) |
60 ml |
15 ml |
|
Beef stock, plus extra if needed |
120 ml |
30 ml |
|
Passata (Uncooked tomato puree) |
180 ml |
45 ml |
|
Salt and black pepper |
To taste |
To taste |
Before you start
Additional items required:
· Long Nozzle Lighter
· Wet wipe cloths
· Long spoons
· Methanol Liquid Gel Fuel of choice
Prior to your event, slice and dice all ingredients and put them in separate bowls with individual spoons or tongs for each ingredient.
The idea is for each individual to make their
own potjie the way they want with whichever ingredients of their choice, BUT
some of your guests might not know the basics of cooking. So guide them
accordingly.
Step-by-step:
1 Brown the beef
Heat the oil
and butter. Lightly coat the beef with flour and brown it in small batches,
turning until nicely coloured.
2 Fry the bacon and aromatics
Add the bacon to your potjie and cook it thoroughly. Stir in the onion and celery and cook until softened. Add the garlic, thyme, coriander and cumin.
3 Start the slow
simmer
Return the beef to the potjie. Mix the tomato paste, red wine, beef stock and passata, then pour over the beef. Add a little pepper and salt. Bring to a gentle simmer and cover the lid. Let it cook for and check every now and again. Add some water or stock if the base starts to dry.
4 Add the firmer
vegetables
Once the beef is nearly tender, layer the raw potatoes and carrots over the beef; cover and let it simmer.
5 Finish with baby
marrows and mushrooms
Once your carrots and potatoes are nicely cooked add the raw baby marrows and mushrooms on top. Cover and let it cook, until the beef is fork-tender, all vegetables are cooked and the stew is piping hot throughout. Avoid unnecessary stirring.
6 Taste and serve
Adjust the salt
and pepper. If the sauce is watery, simmer briefly uncovered; if to thick, add
a splash of stock. Turn off the heat and and if you have to move your potjie
make sure its placed on a heat resistant plate. Serve with rice, mieliepap or
crusty bread.
Tips for a great mini-potjie evening
- Check moisture regularly. Unlike a large potjie, a miniature pot can burn dry. Keep a little
extra stock nearby and check every 5 minutes.
- Let tenderness set the
pace. Beef chuck varies: if it is still tough, give
it more time before adding potatoes and carrots.
- Don’t overcrowd the pot. Portions suit approximately 700–800 ml pots, but real ¼-size
capacities vary. Leave space below the rim.
- Keep raw meat separate. Use dedicated boards and utensils for raw beef; avoid
cross-contamination with vegetables and ready-to-eat foods. Keep meat chilled
until cooking.
- Choose safe heating. The pot might be small, but it’s still hot.
- Not a recommended activity for
small unattended children
- Never leave an open burning
flame unattended