Creamy Beef Potjie | South African
A medley of tender beef, potatoes, butternut samp and beans that's cooked in a cast iron pot over hot coals. Serve withe rice or as is.
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Servings: 6
Equipment
- 1 3 legged cast iron potjie no.3
- 1 or large heavy bottomed Dutch oven
Ingredients
- 3 tbsp ghee or olive oil
- 2 medium white onions diced
- 1.5 kg beef bone in c grade
- 2 large cloves of garlic
- 2 bay leaves
- 2 medium red chilies optional or as per personal preference
- 2-3 tsp salt as per personal preference
- 1 tsp white pepper
- 1 tsp onion powder
- 1 tsp dried thyme or fresh
- 1.25 ml beef stock lukewarm
- 7 medium potatoes or 700g, peeled and halved
- 2 small butternut or 500g, cleaned and cut into chunks
- 150 ml cream
- 820g canned samp and beans or 2 cans, lightly rinsed
Instructions
- Over hot coals, add ghee/olive oil and onions to the cast iron pot and sauté until golden brown, uncovered. Add the beef and sauté until lightly browned, again uncovered. Tip: ensure the beef isn't too fatty or too boney.
- Add the aromatics - garlic, bay leaves, chilies, salt, white pepper, onion powder, and thyme.
- Add 1 liter of the beef stock. Stir and cover. Allow the meat to cook until it pulls away from the bone. This takes 1-2 hours, depending on how hot your coals are. Gently stir occasionally.
- Add the potatoes and the remaining 250ml beef stock. Cover and cook until the potatoes are fully tender but not falling apart.
- Once tender, add the butternut, cream and canned samp and beans. Stir gently and cover. Cook until the butternut has softened but not falling apart.
- Once tender, remove the lid, salt to taste and keep warm until you're ready to serve. Serve with rice or as is - enjoy tastebud!