Beef shin and milk stout potjie
You can also use stewing beef. Serve with rice, pap or samp.
- 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
Sjaan van der Ploeg
‧ Chef
‧ Chef
Method
- Season beef and coat in flour. Shake off the excess.
- Heat oil in a big cast-iron potjie over hot coals. Brown beef in batches. Remove and set aside.
- Brown pork rashers, then remove and set aside.
- Add onions and garlic to the potjie and fry for 3-5 minutes.
- Return beef and rashers to the pot. Pour in stout and braise for 5-8 minutes.
- Reduce coals to low-medium. Add bay leaves, stock, Worcestershire sauce and herbs.
- Put the lid on and simmer for 2 hours. As much as possible, avoid stirring.
- Add potatoes, cover and simmer for 15 minutes.
- Add carrots, cover and simmer for another 10-15 minutes, or until tender.
- Remove potjie from the heat, season and add lemon juice before serving.
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