Beer and Beef Brisket Potjie with Cheddar and Mustard Dumplings

Talk about a winter winner! My first try at dumplings and they certainly didn’t disappoint, the flavour of the Potjie and Dumplings complimented each other beautifully.

Ingredients:
45 ml cooking oil
1.7 kg beef brisket (cut into chunks)
2 large onions (chopped)
6 large carrots (5 cut into chunks and 1 grated)
5 medium stalks celery (sliced)
5 med potatoes (4 cut into chunks and 1 grated)
250 g button mushrooms (sliced)
660 ml craft beer (darling brew slow beer)
45 ml treacle sugar
2 bay leaves
2 tsp garlic (crushed)
15 ml fresh rosemary (chopped)
3 tsp gravy powder
50 g tomato paste
1 tbsp worcestershire sauce
1 tsp tabasco
3 tsp bovril
1 cup water
salt & pepper (to taste)

Dumplings:
120 g self-raising flour
1 tsp English mustard powder
50 g softened butter
1/4 cup milk
60 g cheddar cheese (grated)
pinch of salt

Method

Pack 14 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.
• Add in the chopped onions, celery and carrots and fry for 10 min or so (until they get a bit of colour – so don’t stir too often). Don’t add the grated veg just yet.
• Remove the veg and chuck the beef in with the craft beer and allow to cook for 30 minutes or so.
• Mix the gravy powder, sugar, tomato paste, garlic, Worcestershire sauce, tabasco and bovril together. Add a little bit of water to make a paste then slowly add the rest of the water.
• Add this to the potjie along with the pre-cooked and grated veg, potatoes, mushrooms and herbs. Add salt & pepper to taste.
• Cover and allow to cook for another hour (or longer)
• While that is cooking mix the flour, mustard powder and salt together in a bowl.
• Rub in the butter until it forms crumbs and is well mixed in.
• Stir in the milk and add in the cheddar and stir until combined.
• Use a teaspoon to make little balls from the dough. Flatten them slightly and place them gently on the surface of the Potjie.
• Cover with the lid and allow to cook for an additional 20 – 30 minutes.
• You’ll need steam to make sure the dumplings are cooked so add a couple of extra briquettes in the PotjieKing if needed.

PotjieKing – Feeding Adventure Since 2008