This dish is one our favourite dishes at Gondwana as it is so full of flavour. It captures the richness of Africa and the fragrance of our landscape.
* A poitjie is a traditional South African black cast iron pot with 3 legs, that is used to cook on an open fire. For this recipe you can also replace the pot with a casserole cooked on a stove
You will need the following:
1kg beef cheeks (angus if possible)
1 head of garlic
3 large onions
30ml oil (not olive oil)
3 medium twigs of rosemary
500g whole baby potatoes
125g tomato paste
3 table spoons raw honey
2 bay leaves
500ml Pinotage (our favourite for this dish is Beyerskloof)
600ml beef stock
1 teaspoon smoked paprika
- Trim off 50% of the external fat from the beef cheeks. Then cut the cheek into 2cm cubes.
- Mix the beef cheeks and the smoked paprika and allow to rest in the fridge.
- Pre heat your potjie on the fire, while prepping your other ingredients.
- Clean onions and garlic. Finely slice the onions and chop your garlic.
- In your hot potjie add oil and onions. Sauté onions until caramelized.
- Add the garlic and sauté for another 2 minutes.
- Add the beef cheeks and brown them with the onions and garlic.
Now this next part is very important to enhance the flavour of your dish…
- Once the beef cheeks have a nice colour and all the moisture is cooked away. Add the red wine. You want to leave the pot to do its thing at this point and reduce about 80% of the wine. This will increase your flavour.
- Once the wine is cooked away add your beef stock, whole baby potatoes, rosemary and the bay leaves and the tomato paste.
- Stir and make sure the potjie is well combined. Close it and leave to simmer for 3 hours over a low heat.
- After the 3 hours of slow undisturbed cooking season with salt and pepper to taste.
- Take the zest of the lemon and the honey add it to the pot for a well-rounded balance flavour.
This dish works well with wild rice or a fresh pot bread. Try to stay away from samp or mash as it might be too rich as a combination.