Beef Brisket Potjiekos recipe

Rate it 06/06/2011

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Beef Brisket Potjiekos recipe
Recipe for Beef Brisket Potjiekos made with a delicious braai (BBQ) sauce.


1.5 kg beef brisket or stewing steak, in large cubes
3-4 courgettes, thickly sliced
200g button mushrooms, thickly sliced
15 ml cooking oil

For the Sauce:
2 large onions, chopped
2 cloves garlic, minced
15 ml cooking oil
1 x 410g can of tinned tomatoes, coarsely chopped
125ml beef stock
125ml malt vinegar
2 ml grated nutmeg
1ml ground ginger
5 ml smoked paprika
2 whole cloves
2 bay leaves
15ml Worcestershire sauce
15ml brown sugar
5 ml salt
30ml Mrs Balls chutney
2 celery stalks, sliced


Prepare the braai sauce first. Over medium heat, heat the oil and then saute the onion and garlic in it until onion is light brown and translucent.

Add the remaining sauce ingredients, cover with lid and allow to simmer for 30-45 minutes so that the flavours combine and the sauce thickens.

Heat 15ml cooking oil in a no. 3 size potjie pot (or a large Dutch oven) until very hot. Add the meat in batches, stirring so that the meat browns on all sides. Add the courgette slices in a layer on top of the meat, then add the mushroom slices in a laayer on top of the courgettes. Carefully pour the sauce over everything, trying not to disturb the layers.

Cover tightly with a lid and simmer slowly for 2-2.5 hours, or until meat is tender. Serve on creamy mashed potatoes.


Serves 6

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