Name: Beef potjiekos with meaty bones
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 8 servings
Cuisine: Beef
Ingredients: 2 tbsp oil; 1.5 - 2 kg beef shin with bone in; 2 tsp salt; 1 tsp black pepper freshly ground; 2 medium onions diced; 1 cup celery diced; 1 cup carrots diced; 2 garlic cloves crushed; 2 tbsp tomato paste; 850 ml beef stock; 1 cup red wine; 2 tbsp Worcestershire sauce; 5 bay leaves; 2 sprigs fresh rosemary; 2 tsp salt; 1 tsp black pepper; 6 medium carrots cut into chunks; 250 g white button mushrooms; 6 medium potatoes cut into chunks

Recipe Disclaimer

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Ingredients (19)

2 tbsp	oil
1.5 - 2 kg	beef shin — with bone in
2 tsp	salt
1 tsp	black pepper — freshly ground
2	medium onions — diced
1 cup	celery — diced
1 cup	carrots — diced
2	garlic cloves — crushed
2 tbsp	tomato paste
850 ml	beef stock
1 cup	red wine
2 tbsp	Worcestershire sauce
5	bay leaves
2 sprigs	fresh rosemary
2 tsp	salt
1 tsp	black pepper
6	medium carrots — cut into chunks
250 g	white button mushrooms
6	medium potatoes — cut into chunks

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Method:

Heat the oil in a potjie or other heavy based pot. Season the meat with salt and pepper, and brown in heated oil.

Add the diced onion, celery, and carrots, plus the garlic, and fry with the meat for 8 minutes. Add the tomato paste and stir into the vegetables and fry until it starts to caramelize.

Add the stock, red wine, Worcestershire sauce, bay leaves, rosemary, salt and pepper, and cook with the lid on low heat for 1 and a half hours.

Add the carrots, mushrooms, and potatoes, and cook for another hour until the meat is tender and the potatoes are cooked.

Serve with samp and a peach chutney.

Beef and Lamb SA is the consumer education project of the Red Meat Industry Services (RMIS).

Recipe inspired by Lindo Mbalati aka The Secret Chef: The story behind the recipe“… we’re so busy nowadays and we don’t get to spend quality time with our friends and family… there’s no better quality time than sitting by the fire reminiscing and sharing our hopes and dreams while we collectively put our effort and love into a dish that we all get to share and enjoy at the end. This dish has the ability to bring everyone together despite each one’s preferences. Everyone usually looks forward to dishing and eating from the same pot we collectively made.”

Recipe standardised by Prof Gerrie Du Rand. Styling by Caro Albers. Photography by Michelle Parkin.