|
Potjie Kos
A Potjie Kos is a meal cooked in an iron pot over an open fire. The way to cook a potjie is very slowly, open a bottle of wine - it is very important to keep a glass in your hand to help you with your thirst around the fire. Many methods and different types of meat can be used for a potjie, here we have some recipes.
Recipe 1
Ingredients;
2 large oxtails, cut into joints
1/3 cup cooking oil
2 large onions, sliced into fairly thick rounds
6 bay leaves
4 chopped cloves of garlic
4 large carrots, scraped and cut into chunky wheels
the juice of one lemon
6 cloves
a good grind of black pepper
a dash of Worcester sauce
salt
6 potatoes, peeled and halved
1/3 cup of brandy
water to cover
How to Make It: Heat the oil in the potjie, then brown the meat quickly over high heat with the onion. Add bay leaves, garlic, cloves, lemon juice, salt, pepper, Worcestershire sauce and carrots. Add enough water barely to cover.
Let it simmer away very slowly for four hours, then add the potatoes and the brandy and let it simmer until the potatoes are done and the meat is fall-off-the-bone tender.
Serve with rice, crispy fresh bread and green salad.
---------------------------------------------------------------------------------------------------------------
Recipe 2
This potjie is prepared with Venison meat but can be cooked with mutton or beef, you can also add any vegetables not mentioned in the recipe.
Ingredients; 4 onions
1 tablespoon coriander,
freshly milled 2 cups chopped cabbage
1 lump of butter
4 tablespoons oil
1 tablespoon vinegar
1 cup rice 1
teaspoon salt
1 kg venison
1 teaspoon sugar
2 ripe tomatoes
1 teaspoon freshly milled pepper
4 cloves
2 baby marrow
4 large potatoes
1 cup water
1/2 teaspoon nutmeg, grated
1 cup red or white wine.
How to Make It: Slice onions and braise in oil. Cut meat into blocks and brown on all sides. Add cloves, coriander, vinegar and sugar. Quarter the marrow but don't remove the seeds. Place on top of the meat, followed by a layer of cabbage. Sprinkle rice over this. Slice tomatoes and pack in layers. Finally the potatoes, thickly slices go on top with a large lump of butter. Add salt and pepper and water. Simmer, adding water and /or wine as needed. When potatoes are soft and the rice swollen your potjie is ready. Grate over the nutmeg and serve. Do not mix up the food in your potjie it has to stay in layers but check all the time for liquid.
More
about Potjies
For a selection of potjie pots Sizes 1 - 6 flat or tripod please visit our Potjie Pot Shop.
|
