All in one potjie
bolo or boneless chuck of beef
freshly ground black pepper to taste
uncooked pearl wheat
peeled and coarsely chopped
dry white wine
Cut the bolo or chuck into cubes and saw the trotter into portions.
Heat the cooking oil in a Potjie and brown the meat.
Add the onion and fry until it is translucent.
Season with salt and pepper and add the pearl wheat and tomatoes.
Heat the wine and meat stock together in a small pan over the fire, then pour the liquid into the Potjie and cover with the lid.
Let the meat simmer over low coals for 3-4 hours, until it is tender.
Layer the leeks and baby marrows on top and simmer for another 20 minutes.