Over the years cooking in the three legged Potjiepot evolved and refined and today many excellent recipes are available to make a host of different Potjiekos!

The first one is below and more on the right-hand side.

Print Recipe
 All in one potjie
Servings
Ingredients
  • 750 g bolo or boneless chuck of beef
  • 1 pig's trotter
  • 30 ml cooking oil
  • 2 onions sliced
  • 10 ml Salt
  • freshly ground black pepper to taste
  • 200 g uncooked pearl wheat
  • 4 tomatoes peeled and coarsely chopped
  • 250 ml dry white wine
  • 250 ml meat stock
  • 2 leeks sliced
  • 5 Baby marrow sliced
Servings
Ingredients
  • 750 g bolo or boneless chuck of beef
  • 1 pig's trotter
  • 30 ml cooking oil
  • 2 onions sliced
  • 10 ml Salt
  • freshly ground black pepper to taste
  • 200 g uncooked pearl wheat
  • 4 tomatoes peeled and coarsely chopped
  • 250 ml dry white wine
  • 250 ml meat stock
  • 2 leeks sliced
  • 5 Baby marrow sliced
Instructions
  1. Cut the bolo or chuck into cubes and saw the trotter into portions.
  2. Heat the cooking oil in a Potjie and brown the meat.
  3. Add the onion and fry until it is translucent.
  4. Season with salt and pepper and add the pearl wheat and tomatoes.
  5. 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.
  6. Let the meat simmer over low coals for 3-4 hours, until it is tender.
  7. Layer the leeks and baby marrows on top and simmer for another 20 minutes.
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