Milk stout and beef potjie

Ingredients:

• 2kg beef shin or neck
• Salt and milled pepper
• ¼ cup (60ml) cake flour
• 3 Tbsp (45ml) canola oil
• 4 (about 100g each) thick-cut pork rashers
• 6-8 baby onions, quartered
• 3 cloves garlic, crushed
• 2 bottles (340ml each) milk stout
• 3 bay leaves
• 2 cups (500ml) beef stock
• 3 Tbsp (45ml) Worcestershire sauce
• Handful fresh parsley or thyme leaves
• 1 bag (1kg) baby potatoes, halved
• 2 packets (200g each) baby carrots, peeled and halved
• Juice (30ml) of ½ lemon
• Cooked rice, for serving

Method

1. Season beef generously and coat evenly in flour, shaking off excess.
2. Heat oil in a cast-iron pot over hot coals.
3. Brown beef and pork in batches. Remove and set aside.
4. Add onions and garlic to the pot and fry for 3-5 minutes.
5. Return meat to pot, add stout and braise gently for 5-8 minutes.
6. Adjust coals to low-medium heat.
7. Add bay leaves, stock, Worcestershire sauce and herbs, cover and simmer for 2 hours. (Avoid stirring as far as possible.)
8. Add potatoes, cover and simmer for 15 minutes.
9. Add carrots, cover and simmer for 10-15 minutes, or until tender.
10. Remove from heat, season and add lemon juice.
11. Serve with rice.

Browse more braai recipes here.