LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
6-8
2 HRS 20 MINS
20 MINS
2 HRS
INGREDIENTS
1 tbsp oil
2 packs (500g each) stewing beef
1 large onion, diced
1 pack (1kg) tomatoes
2 tbsp crushed garlic
1 small red chilli, finely chopped
1 cinnamon stick
1 tsp each salt and pepper
1 packet (50g) brown onion soup powder
1 sachet (50g) tomato paste
2 tbsp sugar
1 pack (1kg) baby potatoes
Serving suggestion:
Chopped parsley
White rice
METHOD
1. Prepare a braai for direct cooking over medium heat (180-230°C). Warm a medium-sized potjie pot over the fire and add the oil. *Chef’s Tip: The potjie can be cooked in a large pot on the stove if preferred!
2. Add the stewing beef to the pot and brown for 5-7 minutes, stirring regularly.
3. Add the diced onions and fry for 2-3 minutes until soft and caramelised.
4. Dice the tomatoes and add it to the pot with the garlic, chilli, cinnamon stick, salt and pepper. Fry for 1-2 minutes. Stir in the brown onion soup powder, tomato paste and sugar. *Chef’s Tip: Replace with ½ tsp chilli powder, if preferred!
5. Add 2 cups of water and stir. Cover the potjie pot with the lid and simmer for 1½ hours, stirring regularly.
6. Add the baby potatoes and simmer for 15-20 minutes until the potatoes are soft and tender and the sauce is thick. Chef’s Tip: Add more water if the sauce thickens too quickly!
7. Garnish the tomato bredie potjie with chopped parsley. Serve with some rice and ENJOY!
Lekker Local Tomato Bredie Potjie
LEVEL:
EASY
SERVES:
6-8
TOTAL TIME:
2 HRS 20 MINS
PREP TIME:
20 MINS
COOK TIME:
2 HRS
Lekker Local Tomato Bredie Potjie
INGREDIENTS
1 tbsp oil
2 packs (500g each) stewing beef
1 large onion, diced
1 pack (1kg) tomatoes
2 tbsp crushed garlic
1 small red chilli, finely chopped
1 cinnamon stick
1 tsp each salt and pepper
1 packet (50g) brown onion soup powder
1 sachet (50g) tomato paste
2 tbsp sugar
1 pack (1kg) baby potatoes
Serving suggestion:
Chopped parsley
White rice
METHOD
1. Prepare a braai for direct cooking over medium heat (180-230°C). Warm a medium-sized potjie pot over the fire and add the oil. *Chef’s Tip: The potjie can be cooked in a large pot on the stove if preferred!
2. Add the stewing beef to the pot and brown for 5-7 minutes, stirring regularly.
3. Add the diced onions and fry for 2-3 minutes until soft and caramelised.
4. Dice the tomatoes and add it to the pot with the garlic, chilli, cinnamon stick, salt and pepper. Fry for 1-2 minutes. Stir in the brown onion soup powder, tomato paste and sugar. *Chef’s Tip: Replace with ½ tsp chilli powder, if preferred!
5. Add 2 cups of water and stir. Cover the potjie pot with the lid and simmer for 1½ hours, stirring regularly.
6. Add the baby potatoes and simmer for 15-20 minutes until the potatoes are soft and tender and the sauce is thick. Chef’s Tip: Add more water if the sauce thickens too quickly!
7. Garnish the tomato bredie potjie with chopped parsley. Serve with some rice and ENJOY!