Food - Meat Recipes

All kinds of delicious meat, stews and potjiekos recipes from South Africa and the world

South African Potjie Kos

South African Potjie Kos

Potjiekos is a true South African tradition which all of our rainbow nation enjoy without argument and racial bickering.

With winter on the way and no one really interested in entertaining guests much in the cold, here's a few hearty Potjiekos recipes for those special occasions when you need to impress friends but don't actually feel like cooking.

Easy to prepare and even easier to cook while you sit back and wait with a glass of wine and a good book.

Pork Potjie
1 kg pork belly, cut into pieces with excess fat trimmed off
15 ml olive oil
1 large onion, chopped
3 garlic cloves, crushed
250 ml cider or beer stout
200-250 ml meat stock from beef cubes
3-4 potatoes, peeled and quartered
4-5 carrots, peeled and sliced
250 ml green beans, cut into pieces
1 packet brown onion soup mix

Start up the braai fire and heat the oil in the potjie pot.
Toss in and brown the pork, onions and garlic until pork is golden brown.
Add the cider or beer stout and enough meat stock to cover the pork and then put on the lid and leave to simmer over low heat for 40 minutes.
Add potatoes, carrots and beans and simmer a further 30 minutes.
Add a little stock to replenish the liquid from time to time.
When the pork is tender, mix brown onion soup mix with 40 ml cold water into a paste and add to the potjie, stirring until the gravy thickens.
Serve with pap or bread. ( 4-5 servings )

Lamb Knuckle Potjie
1.5 kg lamb knuckles (ask your butcher to saw into slices)
30 ml olive oil
3 large onions, diced
2 large carrots, sliced
4 sticks of celery, sliced
2 red peppers, seeds removed and sliced
2 cloves chopped garlic
15 ml paprika
2 bay leaves
Sprinkle of dried rosemary
250 ml beef stock
1 can of beer - any beer will do!
2 cans tomato and onion braai relish
Freshly ground salt and pepper to taste
1 tsp sugar
Handful of fresh parsley, chopped

Place the potjie pot over warm coals and heat up the oil. Add the lamp knuckle and lightly brown.
Add the vegetables and lightly saute for about 15 minutes - seasoning to taste - before pouring in the beef stock to cover the contents.
Add garlic, herbs (not the parlsey) and braai relish, stirring well. Bring to a boil and then reduce heat by spreading out the coals, cover and simmer for about an hour and a half, or until the meat falls from the bone. Check from time to time and add a little beer if dry.
Finally, sprinkle with parsley and serve.

Chicken Potjie
8 chicken thighs or breasts
Fresh ground salt and pepper
30 ml olive oil
2 sticks celery, chopped
2 cans tomato and onion braai relish
4 carrots peeled and thickly sliced
1 can corn
1 can peas
1 green pepper, cut into strips
250 g mushrooms, sliced
Handful of fresh chopped parsley
200 ml red wine

Season the chicken with salt and pepper.
Heat the oil in the pot and brown the chicken until golden brown.
Add vegetables, pour in the red wine and sprinkle the herbs over the top.
Cover and allow to simmer for about an hour and a half - checking occasionally. If it looks a bit dry, add more wine.
You can use the same recipe and method for a whole chicken, but be sure to add enough wine.

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