Creamy beef potjie
|4||leeks — only white part, sliced into discs|
|2||garlic — cloves, finely chopped|
|2 cup||brown mushrooms — chopped|
|1||stock cube — beef|
|1 kg||beef — stewing, cubes|
|1||fresh parsley — finely chopped|
Melt the butter in a potjie over the coals. Add the leeks and garlic, season with black pepper and let it sweat for about 10 minutes until the leeks are tender.
Add the mushrooms, crumble the cube of beef stock into the potjie and place the meat on top. Add the wine and (tightly) cover the potjie with its lid.
Let the beef potjie simmer over medium coals for about 2 hours. (Or bake it in an oven at 140 ºC for about 2 hours). Once the meat is tender, stir in the cream cheese. Sprinkle the parsley over the dish and serve immediately.
Recipe reprinted with permission of Go! Magazine
Text by: Aletta Lintvelt Image by: Lee Malan