Tomato Potjie Stew But Not Quite Recipes

OXTAIL WITH RED WINE POTJIE

Steps:

• 1. Coat oxtail with flour and brown in heated oil.
• 2. Add bay leaves, salt pepper and rosemary to meat, and pour heated wine and stock itno pot. Stir once, then cover with lid and simmer slowly for 2.5-3 hours or until meat is tender. Only open the lid to replenish with heated wine or meat stock if necessary.
• 3. Arrange leeks, carrots and celery on top of meat and simmer for further 15-30min.

CHICKEN POTJIE

Steps:

• Heat the oil in the pot. Sprinkle the thighs with salt and fry the chicken, a few pieces at a time, until golden brown. Add the herbs, spices and chutney. Arrange the carrots, potatoes and mushrooms in layers on top of the chicken. Dissolve the stock cube in the water and add it to the potjie. Replace the lid and simmer for approximately 1 hour and 20 minutes. Add water if the potjie becomes too dry.

TAMATIE BREDIE

Steps:

• Cut the meat into 1 to 1 ½ inch cubes.
• Peel and crush the cloves of garlic.
• Peel and chop the onions.
• Heat the oil and butter in a big, heavy-bottomed saucepan, over medium heat until the butter discolors.
• Add the meat in batches and stir-fry until brown. Remove each batch with a slotted spoon and keep aside.
• Season the browned meat with salt and pepper.
• Sauté the onions in the remaining oil until golden, soft and translucent
• Add the tomatoes, tomato paste, sugar, chili, paprika, garlic, herbs, water and stock.
• Bring to a slow boil.
• Add the prepared meat, reduce the heat, cover and simmer the bredie very slowly for 2 hours.
• Peel and cube the potatoes.
• Add the cubed potatoes and continue simmering for another ½ hour.
• Thicken the gravy with a little potato flour mixed with water.
• Prepare a day in advance and leave to mature in the refrigerator.
• Reheat and serve with steamed rice. Traditionally, a handful of chopped parsley will be added to the rice.

PAELLA POTJIE

Steps:

• Heat the oil in the pot. Lightly brown the pepper, onion, pork and chicken. Cover and simmer slowly for an hour or until the meat is nearly done.
• Add the saffron, bay leaves and chicken stock cubes to the boiling water and set aside.
• Place the fish and prawns on top of the meat, followed by the rice and peas. Season with salt and pepper to taste. Add the saffron water little by little as the rice boils dry. Simmer the potjie gently until the rice and peas are done and all the liquid has nearly boiled away. Paella should be loose and the rice should not be soggy.
• Add the lemon juice just before serving and stir well.
• To cook in a crockpot cook on high as outlined above.

TOMATO POTJIE (STEW BUT NOT QUITE)

Steps:

• Select a deep pot (black pot if possible).
• Place oil in pot and bring to heat (not too hot).
• Add onions, green peppers, black peppers corns, garlic, bay leaves, mixed herbs, coriander, paprika, anise seeds and cinnamon bark.
• Once the onions are translucent and the mixture has formed a nice paste, add a bit of water and simmer for 5 minutes.
• Add your meat and mushrooms and cook for 45 minutes on medium heat (enough to bubble); make sure there is enough liquid.
• Add tomato paste, puree and sugar; stir well and let simmer for 40 minutes (do not add liquid after this point again, as it will take from the flavour).
• Add all the veggies except gem squash and cook for 20 minutes.
• Add gems (cut in half, seeds taken out, sprinkled with salt and white pepper inside and placed inside down).
• Simmer until gems are soft and sauce is thick (like a stew).
• Serve on rice.