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Ingredients
- 2 kg mixed meat i.e skenkel (shin) neck and ribs
- 2 Medium-sized onions diced
- 20 Baby potatoes peeled
- 1 kg Frozen mixed vegetables
- 3 medium sized sweet-potatoes sliced
- 30 ml butter
- salt and pepper to taste
The Sauce
- 500 ml Warm Water
- 2 cubes beef stock
- 10 ml Dried oreganum and rosemary
- 250 ml Dry red wine
- 50 ml chutney
- 50 ml Tomato sauce
- 50 ml Worcester sauce
- 30 ml Maizena (cornflour)
- 30 ml Oxtail soup powder
- 25 ml Soya sauce
- 15 ml bisto (gravy powder)
- 10 ml Garlic flakes
- 0.6 ml Fine 'kruinaeltjies' (cloves)
- 5 ml Grated lemon peel
Ingredients
The Sauce
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Instructions
- Coat the Potjie well with the butter and heat the Potjie until it is very hot
- Brown a few pieces of meat at a time and remove
- The meat has now braaied out it's own fat
- Brown the onions in the meat's fat until soft
- Return the meat to the pot and layer the potatoes and sweet potatoes on top of the meat
- Mix all the ingredients of the sauce and pour over the food in the Pot
- Add salt and pepper to taste
- Finally, cover with the lid and allow to simmer for approximately 2.5 hours (add the mixed veggies after 1 hour).
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