19/07/2022
BEEF SHORT RIB POTJIE
2 kilograms beef short ribs, cut into chunks
1 dash salt, to taste
1 drizzle olive oil
Sauce:
1 onion, quartered
4 garlic cloves, crushed
500 ml tomato passata
125 ml BBQ marinade
125 ml tomato sauce
125 ml cider vinegar
30 ml worcestershire sauce
500 ml beef stock
15 ml ground coriander
15 ml smoked paprika
60 ml brown sugar
3 bay leaves
1 sprig thyme, sage and rosemary
Heat a cast-iron potjie over medium coals.
Make sure you have a little side fire going to provide enough coals to add for duration of cooking.
Season meat all over and brown in oil.
Mix sauce ingredients together and pour over meat.
Cook for 2½ -3 hours or until very tender (you’ll have to add a little water when necessary).
Serve with coleslaw and rice, polenta or rolls.
