Potjie No: 3
Serves: 6
Cooking Time: 2 hours
Ingredients
1 kg beef
2 tbsp sunflower oil
2 tbsp butter
3 onions, chopped
2 cloves garlic, bruised
Some garden herbs, bay leaf, basil, parsley, salt pepper
1 tbsp Worcestershire sauce
1 glass white wine
1 glass water or more
4 carrots
300 g black mushrooms
2 tomatoes
1 small cauliflower
4 potatoes
Method
Cut meat into blocks and fry to seal in butter and oil.
Add onions and garlic and fry to glaze.
Add herbs and seasoning.
Mix Worcestershire sauce, wine and water and add to the potjie.
Close pot and simmer for about three hours.
Add sliced carrots and sliced mushrooms in layers and do not stir from now on.
Add tomatoes sliced thinly, break up cauliflower and layer on top of tomatoes. Quarter potatoes and put on top of cauliflower.
Cover pot and simmer for about one hour or until vegetables are done.
Add more water and wine as required.
Serve directly from the pot.
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