BEEF SHIN AND MILK STOUT POTJIE

You can also use stewing beef. Serve with rice, pap or samp.

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BEEF SHIN AND MILK STOUT POTJIE

Serves 6

INGREDIENTS
2kg beef shin or neck
Salt and milled black pepper
¼ cup cake flour
3 Tbsp canola oil
4 thick-cut pork rashers
6-8 baby onions, quartered
3 cloves garlic, crushed
680ml milk stout
3 bay leaves
2 cups beef stock
3 Tbsp Worcestershire sauce
Handful fresh parsley or thyme leaves
1 bag baby potatoes, halved
2 packets baby carrots, peeled and halved
1 lemon, juiced

METHOD

1. Season beef and coat in flour. Shake off the excess.
2. Heat oil in a big cast-iron potjie over hot coals. Brown beef in batches. Remove and set aside.
3. Brown pork rashers, then remove and set aside.
4. Add onions and garlic to the potjie and fry for 3-5 minutes.
5. Return beef and rashers to the pot. Pour in stout and braise for 5-8 minutes.
6. Reduce coals to low-medium. Add bay leaves, stock, Worcestershire sauce and herbs.
7. Put the lid on and simmer for 2 hours. As much as possible, avoid stirring.
8. Add potatoes, cover and simmer for 15 minutes.
9. Add carrots, cover and simmer for another 10-15 minutes, or until tender.
10. Remove potjie from the heat, season and add lemon juice before serving.

By: Sjaan Van Der Ploeg
Photography by: Fresh Living magazine
Text courtesy of Jet magazine