Anyone know a killer potjie recipe ?
- Thread starter Thadin
- Start date
bradbear117
New member
yas I know nothing of cooking even though Im married to a chef. I can ask her if she knows. Tried google?
Talentloos
New member
You just dont go handing out potjie recipes. Also, they evolve with each potjie depending on how much beer you have consumed before starting and during cooking.
AlienTaker
Whale Masseur
I can get you a few nice ones is it for game meat ir for normal meat like beef chicken or lamb?
Mephisto_Helix
Grump Squad
One cannot go wrong with a potjie, that's the beauty of them ........ experts and amateurs alike can turn out delish potjies. Check a general how-to and then do your thing.
HavocXphere
New member
I just throw stuff in and hope for the best. Not really much that can go wrong with a potjie anyway...
matt
Local caffeine junky
Friend made a oxtail curry potjieNot sure how he made it though
Ooh my wife makes nice oxetail. Apparently the secret is brown onion soup and Mrs Balls
Thadin
New member
Yeah going to go with Lamb for this one
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Yeah man there are plenty on Google but sometimes you have that friend that knows a little trick that no one mentions
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Yeah its times like this i miss my pops being in the country
our dads always seem to have these skills with the Potjie
PsychoFish
New member
Ok, this one is a killer Beef potjie.
- 1kg Beef cut into 2.5cm cubes (bones optional)
- 1 tin tomato puree
- 1 tin tomato and onion mix
- 1 Onion very finely diced
- 2 table spoons Worcestershire sauce
- 3 large potatoes, washed, peeled and cut into chunks (2.5 cm x 2.5 cm if you want to be awesome)
- 1 cup sliced baby marrows
- 1 cup sliced carrots
- 1 cup good Red wine (Melot preferably)
- 250 ml Sour Cream
- 1 Cup Flour
- Smokey BBQ spice (about 2 table spoons)
- Mixed herb spice (about 2 table spoons)
- Freshly ground salt and pepper (to taste)
Mix some flour, BBQ spice, mixed herbs, salt and pepper. Coat the meat in the flour mixture.
Heat potjie with some good quality olive oil. Brown the onions in the heated potjie and remove the onions once transparent.
Mix the tomato puree, tomato and onion mix, Worcestershire sauce, red wine and water (seriously just judge the water as it needs to be enough to cover the meat) - I'll just call this the sauce from now on.
Add meat to the potjie and brown. Add the cooked onions.
Add the sauce to the pot. Add the potatoes.
Let the sauce reduce by about 1/3. Add the veg.
Let this chill out on until the potatoes are soft.
Add sour cream and let it simmer for 10 minutes.
Done, enjoy.
Thadin
New member
Ingredients
Oil
Lamb
2 Onions, chopped
5 carrots, sliced
Green beens, cut in half
Patti pans
Mushrooms
Baby potatoes, peeled
3 Mielies, each mielie cut in 3 pieces
Salt and Pepper
Method
Heat the oil in a large, heavy, black pot, fry the meat and onions until brown and season to taste while frying.
Add enough water to cover the meat (and a touch of red wine if you prefer), lower the heat and let the meat simmer for about 60 – 90 minutes (until soft).
Add the potatoes and mielies (and any other veggies that take a long time to cook).
Make a mix of mushroom and brown onion sauce, add a bit of chutney and add this to the pot (just enough to cover the meat). Close the lid and leave to simmer.
When the first set of veggies are halfway done, add the green beans, patti pans and mushrooms – arrange these in layers over the other veggies. Add a bit of salt and more sauce if necessary.
Serve with rice or samp.
This reci is the base of what I am working with
Oil
Lamb
2 Onions, chopped
5 carrots, sliced
Green beens, cut in half
Patti pans
Mushrooms
Baby potatoes, peeled
3 Mielies, each mielie cut in 3 pieces
Salt and Pepper
Method
Heat the oil in a large, heavy, black pot, fry the meat and onions until brown and season to taste while frying.
Add enough water to cover the meat (and a touch of red wine if you prefer), lower the heat and let the meat simmer for about 60 – 90 minutes (until soft).
Add the potatoes and mielies (and any other veggies that take a long time to cook).
Make a mix of mushroom and brown onion sauce, add a bit of chutney and add this to the pot (just enough to cover the meat). Close the lid and leave to simmer.
When the first set of veggies are halfway done, add the green beans, patti pans and mushrooms – arrange these in layers over the other veggies. Add a bit of salt and more sauce if necessary.
Serve with rice or samp.
This reci is the base of what I am working with
Thadin
New member
have you made that before ?
that's really the crux of what i am looking for but really want to know if people have actually eaten it
PsychoFish
New member
Yup, and it's my signature potjie. You can also spice it up with some mushrooms, but then it gets a bit of a stroganoff vibe to it.
Thadin
New member
Spartan
iGame official representative
The sky is the limit when it comes to making a good potjie. Here are some tricks I have learned while making quite a lot of them in recent years.
A potjie does not have to be made in the traditional cast iron potjie, you can use a slow cooker or flat-bottom cast iron pot.
Layering the ingredients helps develop flavors. A few slices of onion to avoid the bottom getting burned, veggies and then the meat, spicing the meat as you layer helps.
Don't be afraid to use a lot of spices, buy some individual spices and mix your own "muti" (as I call it). Try different combinations, turmeric, ginger, all spice and some thyme or whatever you prefer. Replace the thyme with smoked paprika for some extra spice.
Step outside of the norm and add some non-traditional ingredients. Buy one or two cook in sauce packets, and pour those over the layers.
Using beer is all good and well, but Sprite and other liquids work just as well. Frankie's Cinnamon Cola works very well, and as I mentioned Sprite adds a really good sweet taste to the potjie, also helps softening up the meat and harder starches.
Buy a can off peaches, drain them and toss them in, they will dissolve into the sauce. You could use thinly sliced apples or pears.
Trick is to do it slowly, the slower the better. Some people rush through it, chucking in really unnecessary stuff. Try and choose meat cuts that are not too fatty, they should have some fat for flavor but try and avoid the really fatty meat like pork ribs,etc. It will make the texture of your potjie stick to your pallet, even if it is very tasty. Opting for smoked meats, like smoked pork shoulder with the fat trimmed off gives the potjie a really deep taste.
As I said, the slower the better. Get a flat bottom cast iron pot, put it on the stove top (if there is no load shedding). Oil the bottom, Layer the onions and the rest of the ingredients, spice and add liquid. Bring to a boil and then turn it down to simmer for 5 to 6 hours. Stirring every 20 or 30 mins.
And one of the best things to add to any meat dish, you can use it as a rub on chops as well. Is peanut butter. It might sound weird but add two tablespoons of peanut butter to the potjie, you won't notice it at first but it does make a difference. Combine peanut butter and spices, rub it on some chops or steaks, put them in the oven to slow roast for 6 hours on 100°C, and the meat will melt in your mouth.
Another tip, never combine potjies with heavy starches, you can add potatoes and similar things to the potjie, but don't make side dishes with heavy starches. They tend to subtract from the enjoyment of the potjie. Get a nice piece of bread, home made preferable, but you can get a nice big loaf of bread from any grocer these days, and use that to nyom the poop out of your potjie.
A potjie does not have to be made in the traditional cast iron potjie, you can use a slow cooker or flat-bottom cast iron pot.
Layering the ingredients helps develop flavors. A few slices of onion to avoid the bottom getting burned, veggies and then the meat, spicing the meat as you layer helps.
Don't be afraid to use a lot of spices, buy some individual spices and mix your own "muti" (as I call it). Try different combinations, turmeric, ginger, all spice and some thyme or whatever you prefer. Replace the thyme with smoked paprika for some extra spice.
Step outside of the norm and add some non-traditional ingredients. Buy one or two cook in sauce packets, and pour those over the layers.
Using beer is all good and well, but Sprite and other liquids work just as well. Frankie's Cinnamon Cola works very well, and as I mentioned Sprite adds a really good sweet taste to the potjie, also helps softening up the meat and harder starches.
Buy a can off peaches, drain them and toss them in, they will dissolve into the sauce. You could use thinly sliced apples or pears.
Trick is to do it slowly, the slower the better. Some people rush through it, chucking in really unnecessary stuff. Try and choose meat cuts that are not too fatty, they should have some fat for flavor but try and avoid the really fatty meat like pork ribs,etc. It will make the texture of your potjie stick to your pallet, even if it is very tasty. Opting for smoked meats, like smoked pork shoulder with the fat trimmed off gives the potjie a really deep taste.
As I said, the slower the better. Get a flat bottom cast iron pot, put it on the stove top (if there is no load shedding). Oil the bottom, Layer the onions and the rest of the ingredients, spice and add liquid. Bring to a boil and then turn it down to simmer for 5 to 6 hours. Stirring every 20 or 30 mins.
And one of the best things to add to any meat dish, you can use it as a rub on chops as well. Is peanut butter. It might sound weird but add two tablespoons of peanut butter to the potjie, you won't notice it at first but it does make a difference. Combine peanut butter and spices, rub it on some chops or steaks, put them in the oven to slow roast for 6 hours on 100°C, and the meat will melt in your mouth.
Another tip, never combine potjies with heavy starches, you can add potatoes and similar things to the potjie, but don't make side dishes with heavy starches. They tend to subtract from the enjoyment of the potjie. Get a nice piece of bread, home made preferable, but you can get a nice big loaf of bread from any grocer these days, and use that to nyom the poop out of your potjie.
Thadin
New member
Thank you this was an amazing post and i will take it all in when i start on sat !