- Serves: 4
- Recipe Category: Meat beef
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Products in this recipe:
Beef Flavour Stock Powder, Green Onion Seasoning, Sun-Dried Tomato Pesto
You Will Need:
Ina’s Tip
Alcohol Free Substitute for Red Wine
- Soak 2 regular tea bags in 2 cups (500 ml) of boiling water for 20 minutes. Squeeze out bags.
- Add 1 T (15 ml) of vinegar (balsamic, cider or spirit) to the tea and use in place of wine.
- Excellent in meaty stews, potjies and casseroles.
Method:
Brown the bacon in about 2 T (30 ml) of oil in a No. 1 or 2 potjie. Remove with a slotted spoon and keep aside. Cut the meat into cubes. Toss in a plastic bag, the flour mixed with dry Beef Flavour Stock Powder.
Brown half of the beef in batches in the remaining bacon fat. Remove. It is not necessary to brown all the meat, the flavour will be there after browning half. Brown the onions, seasoned with Green Onion Seasoning, in the same pot. When golden brown, add the carrots and garlic.
Stir-fry for 2 minutes. Sprinkle the Gravy Powder over and blend it in. Add the wine, water, Sun-dried Tomato Pesto and bay leaves. Bring to the boil. Place the beef cubes back in the pot, cover and simmer very gently over a medium/slow fire for ± 2½ hours until the meat is fork-tender.
Remove the bay leaves. In a separate pan, brown the pickling onions in a little oil and sugar. Add Balsamic Vinaigrette. Add the mushrooms. Cover with a lid and simmer for 10 minutes. Add to the meat and stir through.
Simmer for 5 - 10 minutes. Adjust seasoning to taste. Top with reserved bacon. Mix the Gremolata ingredients together and sprinkle over.
Pinotage Potjie
A traditional Cape potjie with red wine. See Ina's Tip for the non-wine drinkers at the end of the recipe.- Serves: 4
- Recipe Category: Meat beef
-
Products in this recipe:
Beef Flavour Stock Powder, Green Onion Seasoning, Sun-Dried Tomato Pesto
You Will Need:
Method:
Brown the bacon in about 2 T (30 ml) of oil in a No. 1 or 2 potjie. Remove with a slotted spoon and keep aside. Cut the meat into cubes. Toss in a plastic bag, the flour mixed with dry Beef Flavour Stock Powder.
Brown half of the beef in batches in the remaining bacon fat. Remove. It is not necessary to brown all the meat, the flavour will be there after browning half. Brown the onions, seasoned with Green Onion Seasoning, in the same pot. When golden brown, add the carrots and garlic.
Stir-fry for 2 minutes. Sprinkle the Gravy Powder over and blend it in. Add the wine, water, Sun-dried Tomato Pesto and bay leaves. Bring to the boil. Place the beef cubes back in the pot, cover and simmer very gently over a medium/slow fire for ± 2½ hours until the meat is fork-tender.
Remove the bay leaves. In a separate pan, brown the pickling onions in a little oil and sugar. Add Balsamic Vinaigrette. Add the mushrooms. Cover with a lid and simmer for 10 minutes. Add to the meat and stir through.
Simmer for 5 - 10 minutes. Adjust seasoning to taste. Top with reserved bacon. Mix the Gremolata ingredients together and sprinkle over.