For meat lovers
Freeze some of the mixture and keep it at hand to use as a pasta sauce or sandwich filling to beat all sandwich fillings.
(enough for 10)
1 kg beef (brisket)
2 red peppers, chopped
1 can (410 g) tomato relish
1 cup water
1 teaspoon fine cumin
1 teaspoon cayenne pepper
1 teaspoon smoked chilli flakes
1 teaspoon dried oreganum
2 cloves garlic, finely chopped
salt and pepper, to taste
For the sandwiches
2 slices sourdough bread
¼ cup grated cheddar cheese
2 gherkins, thinly sliced
1 Cook the meat in a potjie with the lid on together with all the other ingredients for 1 hour at 150 °C. Then switch off the oven, but don’t open the oven door and leave the pot with the meat in the oven overnight.
2 Flake the meat in the sauce. If the sauce isn’t thick enough, reduce it over medium heat on the stove. Flavour to taste with salt and pepper and put in a Ziploc bag.
3 Spread butter on both sides of the bread slices, put filling on one of the slices, add the gherkins and cheese and top with the remaining slices.
4 Fry the bread in a pan with butter until golden brown, turn around and fry the other side. You can also use a jaffel pan. go! Drive & Camp says The sauce can be made on the coals in a pot with a lid. Bring to the boil with sauce and all for 10 minutes, then leave in lukewarm ash for a few hours (even overnight) until the meat is tender and easy to flake.