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  • 750g bolo or boneless chuck of beef
  • 1 pig's trotter
  • 30ml cooking oil
  • 2 onions, sliced
  • 10ml salt
  • freshly ground black pepper to taste
  • 200g uncooked pearl wheat
  • 4 tomatoes, peeled and coarsely chopped
  • 250ml dry white wine
  • 250ml meat stock
  • 2 leeks, sliced
  • 5 baby marrows, sliced
  • 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.
Serves 6-8

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