This Potjie has won competition after competition.
It has it's ingredients packed in circles and not in layers, which makes the dishing up easier and also enables one to have a better look at what's in the Pot.
It's enough for 6 people and a size 3 Potjie is recommended.

Ingredients

• 1 Oxtail, cut into pieces
• 500g of Skaapskenkels (sheep shin), cut into pieces
• 500g Skaapstertjies/ribbetjies (Sheep tails/ribs)
• 250g Bacon, diced
• 8 Medium onions, diced
• 500ml Greenbeans, cut up
• 1 Bunch of carrots, sliced
• Half a cauliflower, broken up
• 300g Button mushrooms
• 1 Green pepper, diced
• 15 Baby potatoes
• 2 Celery sticks, chopped
• 15 Whole baby onions
• 1 Red chilli pepper
• Roughly chopped parsley
• 30ml Butter
• 4 Blocks beef stock, crumbled
• 10 Whole peppercorns
• 8 Whole cloves (kruinaeltjies)
• 4 Cloves of garlic, chopped
• 10ml Mixed herbs
• 1 Stick cinnamon
• Pepper to taste
• 125ml Dry red wine
• 62ml Water
• Grated neutmuskaat(nutmeg) to taste
• 15g Brown onion soup

Method

• Coat the Pot with the butter and braai the meat for about 15 minutes until brown
• Add the onions, bacon, beef stock, spices and herbs and braai for a further 15 minutes
• Remove the mutton pieces
• Add the water and the wine to the oxtail, cover with the lid and allow the Potjie to simmer for about 1 hour
• Replace the mutton and let it simmer for a further 50 minutes
• Now pack the veggies as follows - A ring of green beans against the edge of the Pot, then a ring of carrots and a ring of cauliflower right in the middle
• Push the mushrooms tightly between the edge of the Pot and the green beans and sprinkle with the chilli
• Pack the potatoes between the beans and the carrots and sprinkle the celery over it
• Pack the onions around the cauliflower and sprinkle the soup powder and parsley over it
• Cover with the lid and allow it to simmer for a further 2 hours or until the veggies are soft

No salt is used as the soup powder and beef stock contains enough salt

Serves 6

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