Ingredients

• 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

Method

• 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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