Beef, Beer & Coke Potjie Recipe
This recipe is adapted from the Funky Munky. All Hail. http://funkymunky.co.za/potjierecipes.html
We made quite a few changes, but credit to the original (or wherever the original came from!). It was pretty damn good - a nice thick saucy creation.
Beef, Beer & Coke Potjie Recipe
The Dusting Stuff: Cake flour, Paprika
The Liquid: 1 x 375ml Coca Cola, 1 x 375 ml beer (Hansa is good), 500 ml beef stock, 1 packet tomato soup powder
The Other Stuff:
The For Later Stuff: 30 ml vinegar, 20 ml cornflour, salt and pepper to taste
Lots of paprika and flour in a big plastic bag. Chuck in the goulash and shake it, shake it, shake it like a polaroid picture.
Melt the butter and oil in the pot and brown the meat and onions and sugar. After they’re “brown” - add the beans, carrots and garlic and simmer for a while.
Stir in the herbs, beer, coke, stock, soup powder and bay leaves. replace the lid and then let the potjie work it’s magic.
After about 2.5 hours. Add in the vinegar and corn flour. You can actually make the corn flour in the vinegar (you never add corn flour in powder form, silly). Mix it together into a paste, add the paste to the pot. Very light stir. Another 20 minutes or so. The vinegar adds some zing and some thickening. Which rhymes. And tastes good.
You’re ready!
Thank you to Potjie Masters, Potjie Helpers and Masters of the Fire… Julian and Ena, Mark and Lindy, Rudy and Lisa, Claire and Lionel, Ruth and Dan and Anton and Anton’s beautiful wife (who’s name I can’t find now).
We made quite a few changes, but credit to the original (or wherever the original came from!). It was pretty damn good - a nice thick saucy creation.
Beef, Beer & Coke Potjie Recipe
The Dusting Stuff: Cake flour, Paprika
The Liquid: 1 x 375ml Coca Cola, 1 x 375 ml beer (Hansa is good), 500 ml beef stock, 1 packet tomato soup powder
The Other Stuff:
- 2 kg beef goulash
- 30 ml butter
- 30 ml cooking oil
- 4 medium onions, thinly sliced
- 30 ml white sugar
- Packet of green beans, chopped in half
- 8 carrots, peeled and cut into chunky bits
- 2 cloves garlic, finely chopped
- 10 ml mixed dried herbs
- 3 bay leaves
The For Later Stuff: 30 ml vinegar, 20 ml cornflour, salt and pepper to taste
Lots of paprika and flour in a big plastic bag. Chuck in the goulash and shake it, shake it, shake it like a polaroid picture.
Melt the butter and oil in the pot and brown the meat and onions and sugar. After they’re “brown” - add the beans, carrots and garlic and simmer for a while.
Stir in the herbs, beer, coke, stock, soup powder and bay leaves. replace the lid and then let the potjie work it’s magic.
After about 2.5 hours. Add in the vinegar and corn flour. You can actually make the corn flour in the vinegar (you never add corn flour in powder form, silly). Mix it together into a paste, add the paste to the pot. Very light stir. Another 20 minutes or so. The vinegar adds some zing and some thickening. Which rhymes. And tastes good.
You’re ready!
Thank you to Potjie Masters, Potjie Helpers and Masters of the Fire… Julian and Ena, Mark and Lindy, Rudy and Lisa, Claire and Lionel, Ruth and Dan and Anton and Anton’s beautiful wife (who’s name I can’t find now).
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