Ah, winter! Scarves, beanies and warm accessories time! Love.
Also the time of the year when the outdoors may not be the best idea and while that might be true... Esspecially with the hale we weathered this past weekend, which I mistakenly took as snow (not having seen snow in my life before)...
This time of year food becomes a comfort. And it is at its best enjoyed with friends and family infront of a crackling fire with a glass of port (or good red wine - I am not a red wine fanatic, hense the port. :) ) So if you are brave enough and love the outdoors inspite of the cruel winter days, here is a delicious potjie recipe for you! This recipe is going to take some time to make but that is why we have friends! You will need to: Dress warmly, practise patience, have good company and sip on a drink of choice while making this mouthwatering dish.
This time of year food becomes a comfort. And it is at its best enjoyed with friends and family infront of a crackling fire with a glass of port (or good red wine - I am not a red wine fanatic, hense the port. :) ) So if you are brave enough and love the outdoors inspite of the cruel winter days, here is a delicious potjie recipe for you! This recipe is going to take some time to make but that is why we have friends! You will need to: Dress warmly, practise patience, have good company and sip on a drink of choice while making this mouthwatering dish.
Please enjoy this scrumptious potjie. Don't take my word for it! Try it for yourself!
Serves 6 | Preparation time 10 minutes | Cooking time 2 hours
Creamy beef potjie
This stalwart is the South African version of beef stroganoff, and it’s worth the wait.
butter, for frying
4 leeks, white parts only, sliced
2 cloves of garlic, finely chopped
freshly ground black pepper
2 cups brown mushrooms, chopped
1 cube of beef stock
1 kg stewing beef with the fat still on, cubed
1 glass of red wine
1 tub (250 g) cream cheese
1 handful of parsley, finely chopped
butter, for frying
4 leeks, white parts only, sliced
2 cloves of garlic, finely chopped
freshly ground black pepper
2 cups brown mushrooms, chopped
1 cube of beef stock
1 kg stewing beef with the fat still on, cubed
1 glass of red wine
1 tub (250 g) cream cheese
1 handful of parsley, finely chopped
In a cast-iron potjie, melt a knob of butter over the coals. Add the leeks and garlic and season to taste with freshly ground black pepper. Let it sweat over low heat for about 10 minutes until soft.
Add the mushrooms, crumble the cube of beef stock into the potjie and place the meat on top.
Pour the wine over the meat and cover the potjie with a tight-fitting lid.
Let it simmer over lukewarm coals for about 2 hours. Alternatively, bake it in a preheated oven at 140 °C for 2 hours. When the meat is tender, stir in the cream cheese.
Sprinkle with parsley and serve immediately.
Tip:
In a hurry? Cut rump into thin strips or buy beef strips. Quickly brown the meat and set aside, then follow the recipe. Simmer everything together for 20 minutes. Add the cooked meat just before dishing up.
This recipe was taken from Go! Weekend Food by Alret Lintvelt. Available at all good bookstores!
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