Whether you’re a novice or a pro in the kitchen, this potjiekos with meaty bones recipe will take you on a flavour adventure like never before.
Lindo Mbalati’s potjiekos with meaty bones recipe is a wonderful way to explore the flavours of South African cuisine, truly making it a dish that showcases the essence of South African cooking. This recipe is brought to you by Red Meat Industry Services (RMIS) as part of their Beef and Lamb SA consumer education project.
Sharing the story behind the recipe, Mbalati, also known as the secret chef, says this dish embodies the spirit of community, tradition, and the joy of sharing a delicious meal with loved ones. Moreover, the act of cooking and sharing this dish brings people together and creates lasting memories.
Coming together around the fire
“We’re so busy nowadays, and we don’t get to spend quality time with our friends and family. There’s no better quality time than sitting by the fire reminiscing and sharing our hopes and dreams while we collectively put our effort and love into a dish that we all get to share and enjoy at the end.
“This dish can bring everyone together, despite each person’s preferences. Everyone usually looks forward to dishing and eating from the same pot we collectively made,” explains Mbalati.
In his recipe, he combines the richness of meaty bones, such as beef shin, with a carefully selected blend of spices and fresh ingredients. The bones ensure to add richness and depth to the stew, making it a hearty and satisfying meal that is not just a meal but also a cultural experience.
This traditional dish is a South African favourite, and exploring this recipe will prove to you that it is so for a good reason.
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Potjiekos with meaty beef bones
Ingredients
- 2 tablespoons oil
- 1.5 to 2kg beef shin, with bone in
- 2 teaspoons salt
- 1 teaspoon freshly ground pepper
- 2 medium onions, diced
- 1 cup celery, diced
- 1 cup carrots, diced
- 2 cloves garlic, crushed
- 2 tablespoons tomato paste
- 850ml beef stock
- 1 cup red wine
- 2 tablespoons Worcestershire sauce
- 5 bay leaves
- 2 sprigs fresh rosemary
- 2 teaspoons salt
- 1 teaspoon pepper
- 6 medium carrots, cut into chunks
- 250g white button mushrooms
- 6 medium potatoes, cut into chunks
Instructions
1. Heat the oil in a potjie or other heavy based pot. Season the meat with salt and
pepper, and brown in heated oil.
2. Add the diced onion, celery, and carrots, plus the garlic, and fry with the meat
for 8 minutes. Add the tomato paste and stir into the vegetables and fry until it
starts to caramelise.
3. Add the stock, red wine, Worcestershire sauce, bay leaves, rosemary, salt and
pepper, and cook with the lid on low heat for 1 and a half hours.
4. Add the carrots, mushrooms, and potatoes, and cook for another hour until the
meat is tender and the potatoes are cooked.
5. Serve with samp and a peach chutney.
