The largest Angling/Fishing site in Africa

Potjiekos is really the epitome of South African hospitablity; good food, good wine and good company

Topside pot roast

2.5-3 kg topside (in one piece)

2 cloves garlic, slivered

30 ml butter

30 ml coooking oil

2 large onions, cut into rings

1 green pepper, seeded and cut into strips

1 beef stock cube

250 ml dry red wine

230 ml boiling water

12 medium potatoes

1 large or 2 small butternuts

10 small carrots

1 kg green beans

1 sprig fresh rosemary or 5 ml dried

5 ml salt

freshly ground black pepper to taste

12 button mushrooms (optional)

half a packet of oxtail soup powder

Make small incisions in meat and insert slivers of garlic. Heat butter and oil in a potjie over medium heat. Place meat in pot and brown on all sides. Add onion rings and green pepper and saute until golden and transparent (not brown). Heaqt stock cube, red wine and boiling water in a smaller pot and add to meat. reduce heat, cover pot and allow to simmer for 1 and a half to 2 hours or until meat is almost tender.

Prepare vegetable while pot is simmering, scrub potatoes and butternut, but so not peel. Halve potatoes and cut butternut into portions, afterremoving seeds. Leave potato and butternut in cold water until required. Scrub carrots and top and tail breen beans and set aside. Check liquid in potjie after 1 and a half hours. Add more boiling water if necessary. Season meat with rosemary salt and pepper.

When meat is almost tender, add potatoes and butternut. Allow to simmer for 30 minutes. Arrange carrots, beans and mushrooms, if using, in layers on toop of meat and allow to simmer for another 15 minutes. Mix packet soup to a paste with cold water (see instructions on packet) and add to the meat to thicken gravy. Allow to simmer for another 10-15 minutes. Use a fork to test whether potatoes and butternut are done. To Test whether meat is tender, pull of a strand of meat with your fingers. Remove meat from pot and place ona carving board. Slice thinly and serve with crusty hom e-made bread or Potbrood

Seves 12-14