Allegaartjie potjie
A hearty, slow-cooked meat and vegetable stew cooked over coals.
Ingredients
- 500gbreast of porksawn into portions
- 500gneck of muttonsawn into 20 mm slices
- 500gshin of beefsawn into 20 mm slices
- 2onionsquartered
- 2turnips or parsnipssliced
- 2celery stalkscut into chunks
- 6carrotssliced
- 2tomatoespeeled and quartered
- 1green peppercut into strips
- 20mlsalt1½ tablespoons
- black pepperfreshly ground, to taste
- 5mlrosemary1 sprig fresh or 1 teaspoon dried
- 5mldill1 sprig fresh or 1 teaspoon dried
- 680mlbeer2 x 340 ml cans, heated
- 0.5headcabbageleaves separated
Method
- 1Brown the meat in a heated potjie.
- 2Add the and fry gently until they are translucent.
- 3Layer the vegetables (except for the leaves) on the meat.
- 4Season with , pepper, and herbs.
- 5Pour the heated over the ingredients.
- 6Arrange a layer of leaves on top.
- 7Cover and let simmer over moderate coals for 2-3 hours.
- 8Serve with pap.
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