badjak
Guru
The pot used for this is a 3 legged cast iron pot and cooking takes place over charcoal or wood fire.
It is slow cooking...
Obviously it will also work on the stove and probably in the oven. And with some adjustments in a pressure cooker.
I am giving amounts, but they are very very flexible
1 kg Beef, tough cut in big pieces, so no fillet or rump or so as they don't handle the long cooking. Preferably meat with bones for extra flavour
1.5 kg onions, coarsely chopped. They will fall apart and thicken the sauce/gravy
3 or plenty more cloves of garlic, coarse or finely chopped. Doesn't matter
1 kg tomatoes, chopped (canned will work as well)
3 tbsp mix of paprika powder and kashiri chili powder (adjust towards heat tolerance)
3 tbsp tomato paste
2 tsp cumin
Bottle of red wine
100 ml soy
4 bay leaves
Oil
Heat oil and brown onions
Add meat and brown
Throw in everything else and sit back and relax till the meat is very very soft
Taste, adjust if needed with salt or soy, maybe add a bit of red wine vinegar if using canned tomatoes.
You could add carrots or pumpkin or whatever. It's a freestyle recipe slightly based on gulyash and parikash
I'll post a picture when I eat the left over
But this is what a potjie looks like
[Edited to include garlic in the recipe]
It is slow cooking...
Obviously it will also work on the stove and probably in the oven. And with some adjustments in a pressure cooker.
I am giving amounts, but they are very very flexible
1 kg Beef, tough cut in big pieces, so no fillet or rump or so as they don't handle the long cooking. Preferably meat with bones for extra flavour
1.5 kg onions, coarsely chopped. They will fall apart and thicken the sauce/gravy
3 or plenty more cloves of garlic, coarse or finely chopped. Doesn't matter
1 kg tomatoes, chopped (canned will work as well)
3 tbsp mix of paprika powder and kashiri chili powder (adjust towards heat tolerance)
3 tbsp tomato paste
2 tsp cumin
Bottle of red wine
100 ml soy
4 bay leaves
Oil
Heat oil and brown onions
Add meat and brown
Throw in everything else and sit back and relax till the meat is very very soft
Taste, adjust if needed with salt or soy, maybe add a bit of red wine vinegar if using canned tomatoes.
You could add carrots or pumpkin or whatever. It's a freestyle recipe slightly based on gulyash and parikash
I'll post a picture when I eat the left over
But this is what a potjie looks like
[Edited to include garlic in the recipe]
Last edited:
