Milk stout and beef potjie

A hearty beef potjie recipe full of punchy, proudly South African flavours.

More than 2 hours

Serves 6

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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.

 

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