Beef and cauliflower potjie recipe
Beef and Cauliflower Potjie recipe
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|2 tbsp||sunflower oil|
|2 clove(s)||garlic, bruised|
|some||garden herbs, bayleaf, basil, parsley, salt pepper|
|1 tbsp||Worcestershire sauce|
|1 glass(es)||white wine|
|1 glass(es)||water or more|
|300 g||black mushrooms|
Cut meat into blocks and fry to seal in butter and oil. Add onions and garlic and fry to glaze. Add herbs and seasoning. Mix Worcestershire sauce, wine and water and add to the potjie. Close pot and simmer for about three hours.
Add sliced carrots and sliced mushrooms in layers and do not stir from now on. Add tomatoes sliced thinly, break up cauliflower and layer on top of tomatoes. Quarter potatoes and put on top of cauliflower. Cover pot and simmer for about one hour or until vegetables are done. Add more water and wine as required.
Serve directly from the pot.
Information about the dish:Potjie also known as “Dutch oven” is a heavy cast iron pot used for outdoorcooking (slow food) over open fire or hot charcoal.
ca. 1 hr
ca. 3 hrs
Grade of difficulty:
Calories per portion:
Reference: Beef and cauliflower potjie recipe
Recipe type: xarchivex
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