Beef potjiekos

1 Mins read179

By Hush In My Kitchen

Ingredients

1.5 to 1.8kg stewing beef, cut into chunky cubes
2 tablespoons garlic infused olive oil, plus more
1½ teaspoons coarse salt, cracked
1½ teaspoons mixed pepper (white & black)
1 tablespoon smoked paprika
400g canned tomatoes & onions
¾ cup Coca-Cola
1 cup red wine
1 cup chilli beef stock liquid (dissolve 2 cubes in boiling water)
⅓ cup soy sauce, ginger and sesame flavour
2 tablespoons harissa
1 packet of spring onions (75g), thickly sliced
5 garlic cloves, crushed
1½ teaspoons crushed ginger
3-4 bay leaves
2 teaspoons fresh thyme, chopped and divided
2 teaspoons fresh rosemary, chopped and divided
Fresh vegetables i.e. Baby potatoes, mini corn and chunks of carrots and baby marrows.
2 medium-sized chillies, chopped (optional)
Fresh coriander, for garnish (optional)
Greek yogurt , for serving (optional)

Method

Season and rub beef with salt and pepper. Drizzle with 2 tablespoons olive oil and continue to massage with hands until well coated. Set aside for at least 20 minutes before cooking.
Place the pot on the fire and heat the oil.
Add meat gradually to potjie and fry until golden brown and crisp.
Add half of the onions and fry until fragrant.
Stir in paprika, harissa paste, ginger and half of the garlic.
Add canned tomatoes, soy sauce, wine, beef stock and Coca-Cola. Mix well before adding bay leaves, half of the rosemary and half of the thyme. Mix well and place the lid on pot. Allow to gently simmer for 60-70 minutes.
Add the potatoes and the carrots first and cook for about 30-40 minutes before adding the baby marrows and the mini corn. Stir in remaining garlic, spring onions, chilli, thyme and rosemary.
Taste and adjust seasoning by adding salt and pepper or a sweetener i.e. sugar or sweet chilli sauce.
Replace the lid and simmer for another 20-30 minutes or until cooked.
Remove the pot from the fire, add chopped coriander (optional) and serve hot with a dollop of Greek yogurt, and creamy mashed potatoes or rice.