BEEF RIB BOURGUIGNON POTJIE

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Cooking with red wine is oh so French and this flavoursome potjie is full of ooh la la.

Ingredients

(serves 6)

1,5 kg beef short rib, cut into portions (about 6)

6 small onions, peeled and quartered

2 carrots, peeled and chopped 3 celery stalks, finely chopped 1 piece fresh ginger of 2 cm, peeled and finely chopped 3 star anise

1 tablespoon peppercorns 2 bay leaves and a twig of thyme

4 cloves garlic, crushed 3 tablespoons tomato paste 2 cups red wine

1 cup meat stock

400 g mushrooms

Here’s how

1 Fry the meat in a black potjie with no extra fat until golden brown all over. The meat is usually quite fatty and it helps to cut it so that the excess fat gets used rather than adding extra oil to the pot.

2 Stir in the onion, carrot and celery and stir-fry the mixture for a few more minutes. Add the ginger, star anise, peppercorns, bay leaves, thyme and garlic, followed by the tomato paste and red wine. Cook everything for a few minutes and then reduce the heat under the potjie. Add the stock, replace the lid with a few coals on top and let it simmer for at least three hours – scoop off any fat and impurities that form on the surface.

3 Season the sauce to taste with salt and stir in the mushrooms. Now simmer the potjie without a lid until the sauce thickens and the meat is as soft as marrow – for at least another hour. Serve the potjie with samp, mashed potatoes or pap.

Drive & Camp says Longer is better for this meat cut. Make sure you have enough coals and drinks to keep your guests happy – don’t rush this potjie.