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Beef and Bacon Potjie
If I am going to sacrifice a good bottle of red wine it had best be worth it! This Beef and Bacon Potjie was definitely worth it. Every single drop of sauce was soaked up with buttery crusty bread. Sunday lunch heaven!
45 ml cooking oil
200g diced bacon
1kg beef (potjie/stew cuts)
3 med red onions (cut into quarters)
5 large carrots (halved and cut into 4cm lengths)
8 cloves garlic (crushed)
6 large sprigs fresh thyme
2 tbsp flour
750ml red wine
2 cups beef broth
2 tsp bovril
2 tsp worcestershire sauce
2 tbsp chopped fresh flat-leaf parsley
Pack 15 – 16 briquettes onto the coal grid inside your PotjieKing. Put a couple of firelighters into the bottom section and get that going. Once the coals are ready place your no 3 round bottom potjie pot onto the PotjieKing to heat up.
- Pour the oil into the potjie pot to heat up.
- Fry the diced bacon until it has gained some colour then remove with a slotted spoon and set aside
- Fry the beef in batches until browned then remove with a slotted spoon and set aside.
- Place the quartered red onions gently in the potjie pot and let them fry without turning them for a few minutes. Gently turn them and fry on the other side for a few minutes.
- Add the carrots, thyme and garlic and give it a good stir then allow to fry for 10 minutes or so to give the veg some extra flavour. Stir occasionally.
- Sprinkle the flour over and give it all a good stir again
- Put the bacon and beef back into the potjie and pour in the wine, beef stock, bovril and Worcestershire sauce and give it a final stir.
- Place the lid on and cook for 1 hour and 30 minutes then give it a good stir being sure to scrape the bottom of the pot to loosen all the delicious goodness on the bottom.
- Cover with the lid again and allow to cook for another 30 minutes.
- Garnish with the chopped parsley once dished up
Serve with rice, mash or crusty bread.
PotjieKing – Feeding Adventure Since 2008