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Potjiekos-in-black-cast-iron-pot

Potjiekos

Traditional one-pot stew cooked slowly over coals or gas cooker. Traditionally using a cast-iron potjie pot.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Servings: 6
Course: Main Course
Cuisine: Boerekos, Potjiekos, South African, Stew, Traditional
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg oxtail pieces lamb, or beef
  • 2 tbsp oil
  • 2 large onions sliced
  • 3 carrots cut into chunks
  • 3 medium sized potatoes quartered
  • 1 cup green beans or mixed vegetables
  • 10 Patty Pans washed (if seasonal / available)
  • 10 Baby Corn washed, snapped in half (if seasonal / available)
  • 1 cup beef stock
  • 250 ml red wine or water or Coke
  • 2 bay leaves
  • 1 tsp thyme
  • Salt & pepper
  • 1 tbsp flour regular or gluten free

Equipment

  • Cast Iron Potjie Pot
  • Camp fire with wood or charcoal or Gas Burner
  • Chopping board
  • Chopping knife
  • Bowls to set prepped vegetables aside
  • Oven glove to lift the hot lid

Method
 

  1. Prep your vegetables and set aside.
  2. Heat oil in cast-iron potjie.
  3. Brown meat; remove and set aside.
  4. Fry onions until soft; add meat back.
  5. Lower heat to slow down to a simmer.
  6. Layer carrots, potatoes, baby corn, then beans and patty pans (do not stir).
  7. Add bay leaves, thyme, salt, pepper.
  8. Pour stock and wine or Coke down the side (don’t mix).
  9. Cover and simmer over low coals 2–3 hours.
  10. Only gently stir before serving.
  11. If sauce is too runny for your liking, mix the 1 tablespoon of flour with enough water to make a watery paste. Add to the pot and simmer for 5 more minutes.

Notes

Serve with pap↗ , mash↗, rice, or fresh bread to soak up the gravy.
Cooker note:  For those doing the potjie on wood or charcoal.  The heat must be low but consistent.  You don't want the meat to burn or stick to the bottom.  Master the potjie and you'll definitely be a fire master!
For lamb or beef cooking time should closer to 2 hours.  For oxtail (for those more traditionally inclined), cooking time should be closer to 3 hours to ensure meat fall off the bones.
Nutrition (per serving):
 Calories: 410 | Protein: 36g | Fat: 18g | Carbs: 26g | Fibre: 3g