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beer and beef brisket potjie with cheddar and mustard dumplings

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.

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)

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




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