Pinotage Potjie

Main Dish

• 125 g rindless streaky bacon, cut into 3 cm pieces

• canola oil

• 1 kg good stewing beef on the bone (chuck or brisket), ask the butcher to saw through the bone at 5 cm intervals

• 3 T (45 ml) flour

• 1 T (15 ml) Ina Paarman’s Beef Flavour Stock Powder

• 1 ½ t (7.5 ml) Ina Paarman’s Green Onion Seasoning

• 2 large onions, chopped

• 2 large carrots, sliced

• 3 cloves garlic, cut into slivers

• 2 T (30 ml) Ina Paarman’s Roast Onion Soup & Gravy Powder

• 2 cups (500 ml) red wine (pinotage or shiraz) – See Ina’s Tip for wine substitute

• ¾ cup (180 ml) water

• 1 × 125 g Ina Paarman’s Sun-dried Tomato Pesto

• 3 bay leaves

• 300 g pickling onions

• 2 t (10 ml) sugar

• ¼ cup (60 ml) Ina Paarman’s Balsamic Vinaigrette

• 250 g button mushrooms, halved

Gremolata

• ½ cup (125 ml) chopped parsley

• 3 cloves garlic, crushed

• 1 T (15 ml) grated lemon rind

Alcohol Free Substitute for Red Wine

• Soak 2 regular tea bags in 2 cups (500 ml) of boiling water for 20 minutes. Squeeze out bags.

• Add 1 T (15 ml) of vinegar (balsamic, cider or spirit) to the tea and use in place of wine.

• Excellent in meaty stews, potjies and casseroles.

Serves 4

A traditional Cape potjie with red wine. See Ina’s Tip for the non-wine drinkers at the end of the recipe.

Recipe Category Meat - Beef

Products in this recipe

Beef Flavour Stock Powder, Green Onion Seasoning, Sun-Dried Tomato Pesto

Method

1. Brown the bacon in about 2 T (30 ml) of oil in a No. 1 or 2 potjie. Remove with a slotted spoon and keep aside.

2. Cut the meat into cubes. Toss in a plastic bag, the flour mixed with dry Beef Flavour Stock Powder.

3. Brown half of the beef in batches in the remaining bacon fat. Remove. It is not necessary to brown all the meat, the flavour will be there after browning half.

4. Brown the onions, seasoned with Green Onion Seasoning, in the same pot.

5. When golden brown, add the carrots and garlic. Stir-fry for 2 minutes.

6. Sprinkle the Gravy Powder over and blend it in.

7. Add the wine, water, Sun-dried Tomato Pesto and bay leaves.

8. Bring to the boil.

9. Place the beef cubes back in the pot, cover and simmer very gently over a medium/ slow fire for ± 2½ hours until the meat is fork-tender.

10. Remove the bay leaves. In a separate pan, brown the pickling onions in a little oil and sugar. Add Balsamic Vinaigrette.

11. Add the mushrooms. Cover with a lid and simmer for 10 minutes.

12. Add to the meat and stir through. Simmer for 5-10 minutes.

13. Adjust seasoning to taste. Top with reserved bacon.

14. Mix the Gremolata ingredients together and sprinkle over.