Traditional South African Beef Potjie

Method

1. 1
   Rub the beef with the dry brine (salt, sugar, paprika, Six Gun Grill seasoning, and black pepper) and refrigerate for 6–10 hours. Remove from the fridge an hour before cooking.
2. 2
   Heat a potjie over hot coals and add the beef tallow.
3. 3
   Brown the beef well in batches, then remove and set aside.
4. 4
   Add the onions, carrots, garlic, thyme, and bay leaves to the pot. Stir, cover, and cook for a minute. Then add the butter and the cumin-coriander mix.
5. 5
   Pour in the Jack Black Wolves of Winter Oatmeal Stout, scraping up all the caramelised bits from the bottom of the pot.
6. 6
   Once the beer has reduced, return the beef to the pot and add a small splash of hot beef stock. The pot should gently steam rather than simmer in liquid; add more stock only when needed.
7. 7
   Cook for approximately two hours, stirring occasionally, until the beef is tender and coated in a rich onion gravy.
8. 8
   For the dombolo: mix the cake flour, instant yeast, sugar, salt, melted butter, and warm water into a soft dough. Knead for 10 minutes.
9. 9
   Leave the dough to rise until doubled in size.
10. 10
    Knock the dough back, divide into seven balls, and leave to rise again under a cloth.
11. 11
    Place the dough balls on top of the stew, cover, and cook without lifting the lid for 20–25 minutes, until soft and fluffy.
12. 12
    Serve with butter and chakalaka for the full experience.