Traditional Potjiekos

• 2 tbsp oil

• 1.5 kg stewing meat, lamb neck or oxtail

• 2 large onions, sliced

• 3 cloves garlic, crushed

• 3 carrots, sliced into thick chunks

• 3 medium potatoes, quartered

• 250 g mushrooms, halved

• 2 large tomatoes, chopped (or 1 tin chopped tomatoes)

• 2 tbsp tomato paste

• 500 ml beef stock (or water + stock cube)

• 250 ml good red wine (optional)

• 2 tsp salt

• 1 tsp black pepper

• 2 tsp dried mixed herbs (or thyme/rosemary)

• 2 bay leaves

• Fresh parsley, chopped (for garnish)

1. Heat the potjie
   Place your potjie over medium-hot coals. Lightly dust your meat in seasoned flour. Add the oil and brown the beef in batches until golden. Remove and set aside.

2. Build the base
   In the same pot, sauté onions and garlic until soft and fragrant. Return the meat to the pot. Add wine (if using) and let it simmer for 5 minutes to reduce.

3. Add tomatoes & stock
   Stir in chopped tomatoes, tomato paste, herbs, bay leaves, and stock. Cover with the lid and let it simmer gently for about 1 hour. Do not stir! Keep an eye on your coals and add more as needed.

4. Layer the vegetables
   After an hour, layer the carrots, then potatoes, then mushrooms on top of the meat. Do not stir – potjiekos is all about slow layering.

5. Simmer low & slow
   Cover again and simmer over gentle coals for another 1.5–2 hours until meat and vegetables are tender. Check liquid levels occasionally; add a little water or stock if it’s too dry.

6. Serve
   Sprinkle with fresh parsley and serve directly from the pot with rice, pap, or crusty bread.

Keep chilled in the fridge. Stays fresh for several days.

 

Tips for a Great Potjie:

• Low & slow is the secret: keep the fire small and steady.

• Resist the urge to stir! Just let the layers cook through.

• Add a handful of dried fruit (like apricots or prunes) for a sweet twist.

• For Heritage Day, serve with a side of braaibroodjies to make it a real feast!