BEEF POTJIE WITH PUMPKIN

Stout with clout

The combination of beef and beer – in this case stout – result in a dish you’ll dream about long after the meal.

Ingredients

(serves 6)

1,5 kg beef rib, in large chunks 3 tablespoons olive oil

1 large onion, coarsely chopped 2 celery stalks, chopped

3 garlic cloves, finely crushed 1 teaspoon each coriander and cumin a pinch of chilli flakes

1 bottle (330 ml) stout

1 cup beef stock

1 tablespoon cornflour

1 kg pumpkin, peeled and cut into 3 cm cubes

Here’s how

1 Season the meat well with salt and pepper and fry it in batches in the oil until nice and golden brown. Set aside the beef and fry the onion and celery in the same potjie until glossy. Stir in the spices and spoon the meat back into the pot. Now add the beer and stock. Heat everything to boiling point and then lower the heat of the potjie to a simmer.

2 Cover with the lid and simmer everything slowly for two hours.

3Mix the cornflour with a little of the sauce from the potjie to form a smooth paste, and then stir that into the potjie to thicken the sauce. Place all the pumpkin on top of the meat, replace the lid and simmer for another 45 minutes or until the pumpkin is tender. Serve with rice, potatoes or your favourite starch to make the most of that delicious sauce.

Drive & Camp says Add potatoes if you want to make the potjie go further. You can also add mixed vegetables to the pumpkin for variation.