BE A POTJIE MASTER
Two recipes you’ll love, plus follow these tips and you’ll cook it to perfection
Long, slow cooking works wonders on less expensive cuts of meat, which makes potjiekos an economical, one-pot way of feeding the gang in the great outdoors. Here are two great recipes and a bunch of brilliant tips
POTJIEKOS IS AN ART, NOT A SCIENCE.
Perfecting it requires practice, plenty of time and constant attention. The cast-iron pot retains heat brilliantly and the art of using that to your advantage is in achieving a sustained simmer, not lurching between a rapid boil (which toughens meat) and the heat dying out completely. The pot must be at a happy bubble, sometimes described as a ‘prrrt-ing’ sound. If it’s quiet, nothing is happening inside. Listen closely at all times. Resist the temptation to lift the lid too often, and to stir the stew. Preheat the pot over the coals and don’t be afraid to take it off the heat to maintain control and avoid burning, especially between browning meat and cooking onions, and when layering.
THE POT
The No. 3 is a family-sized pot that will feed four to six. • Make sure the lid seals properly. This is important for keeping steam in the pot, which forms condensation and creates liquid.
THE FIRE
Use a hard wood, like kameeldoring, to create long-burning coals. • Have a separate fire going to replenish coals. • Regulate heat by moving coals closer to or further away from the pot. • Arrange coals around the belly of the pot rather than directly underneath it.
INGREDIENTS
Potjiekos originated with slow-cooking cuts of mutton, ox or venison. Beef shin, oxtail and lamb knuckles and shank shine in a potjie. • Cater for about 300g meat per person, including bone. • Browning is vital for creating flavour. Have the meat at room temperature and patted dry with paper towel to encourage a good sear. • Layer a potjie with meat at the bottom and then add the vegetables, from slowest cooking to quickest cooking on top. • Adding potatoes helps thicken the juices.