My Cart

Succulent beef potjie recipe with dombolo

Succulent beef potjie recipe with dombolo

Succulent beef potjie recipe with dombolo

Wine pairing: Leopard's Leap Cabernet Sauvignon Merlot

Ingredients:

60ml olive oil

1kg beef potjie, cut into chunks

3 garlic cloves, minced

1 onion, diced

1 green pepper, diced

3 celery stalks, roughly chopped

3 bay leaves

2 tablespoons paprika

1 teaspoon cumin seeds

½ cup tomato puree

1 canned tomatoes

800g baby potatoes, halved

500ml beef stock

½ cup red wine

1 punnet mushrooms, quartered

3 large carrots, cut into chunks

large handful parsley, roughly chopped

Salt and pepper, to taste.

Method:

  1. In a medium sized cast iron pot, heat olive oil, and add beef potjie chucks to brown and caramelize.
  2. Add garlic, onions, green pepper celery, bay leaves, paprika, and cumin seeds and cook until translucent and ensuring that all the spices are well coated on to the meat.
  3. Add tomato puree, canned tomatoes, baby potatoes, beef stock and red wine. Stir and let it simmer for 1 hour, ensuring that you stir in between.
  4. Once the meat is succulent and juicy, add mushrooms, carrots and parsley. Season with salt and pepper, add more beef stock if necessary. Cook for a further 30min until the carrots are soft.
  5. To be enjoyed with steamed bread.

Steam bread recipe

Ingredients:

1x 10g packet of dry yeast

2 tablespoons sugar

1 teaspoon salt

4 ½  cups of flour

2 cups warm water

1 teaspoon oil

Method:

  1. In a large bowl add dry ingredients and combine.
  2. Add warm water, and knead until the dough is sticky and its starting to pull away from the hands and bowl. Grease hands with cooking oil and knead further until the dough is not sticking on the hands.
  3. Grease a medium sized metal bowl with butter or oil, transfer the dough and cover with cling wrap or a tea towel and place in a warm place to double in size.
  4. In a large pot filling it about ¼ way, add boiling water and place the prepared domobolo dough in the bowl, into the pot.
  5. Cover the pot and let it simmer for 1 hour.
  6. Place a skewer stick into the dough to ensure that its cooked. If it comes out dry it is ready. If there is still a little bit of dough, cook further.

Wine pairing: Leopard's Leap Cabernet Sauvignon Merlot

Ingredients:

60ml olive oil

1kg beef potjie, cut into chunks

3 garlic cloves, minced

1 onion, diced

1 green pepper, diced

3 celery stalks, roughly chopped

3 bay leaves

2 tablespoons paprika

1 teaspoon cumin seeds

½ cup tomato puree

1 canned tomatoes

800g baby potatoes, halved

500ml beef stock

½ cup red wine

1 punnet mushrooms, quartered

3 large carrots, cut into chunks

large handful parsley, roughly chopped

Salt and pepper, to taste.

Method:

  1. In a medium sized cast iron pot, heat olive oil, and add beef potjie chucks to brown and caramelize.
  2. Add garlic, onions, green pepper celery, bay leaves, paprika, and cumin seeds and cook until translucent and ensuring that all the spices are well coated on to the meat.
  3. Add tomato puree, canned tomatoes, baby potatoes, beef stock and red wine. Stir and let it simmer for 1 hour, ensuring that you stir in between.
  4. Once the meat is succulent and juicy, add mushrooms, carrots and parsley. Season with salt and pepper, add more beef stock if necessary. Cook for a further 30min until the carrots are soft.
  5. To be enjoyed with steamed bread.

Steam bread recipe

Ingredients:

1x 10g packet of dry yeast

2 tablespoons sugar

1 teaspoon salt

4 ½  cups of flour

2 cups warm water

1 teaspoon oil

Method:

  1. In a large bowl add dry ingredients and combine.
  2. Add warm water, and knead until the dough is sticky and its starting to pull away from the hands and bowl. Grease hands with cooking oil and knead further until the dough is not sticking on the hands.
  3. Grease a medium sized metal bowl with butter or oil, transfer the dough and cover with cling wrap or a tea towel and place in a warm place to double in size.
  4. In a large pot filling it about ¼ way, add boiling water and place the prepared domobolo dough in the bowl, into the pot.
  5. Cover the pot and let it simmer for 1 hour.
  6. Place a skewer stick into the dough to ensure that its cooked. If it comes out dry it is ready. If there is still a little bit of dough, cook further.

Leave your comment