Beef and Kidney with Parsley Dumplings

Potjie No: 3
Serves: 6
Cooking Time: 2.5 hours
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250 g sheep’s kidneys
500 g boneless chuck, cubed
15 ml butter
15 ml cooking oil
2 onions, chopped
250 g carrots, diced
500 ml meat stock
30 ml tomato puree
5 ml mixed dried herbs or 15 ml chopped fresh herbs
10 ml salt
Freshly ground black pepper to taste

375 ml self-raising flour
3 ml salt
30 ml chopped fresh parsley
60 ml grated butter
Iced water

Prepare meat:
Halve kidneys and remove outer membrane and core.
Heat oil and butter in potjie.
Add meat a little at a time and brown on all sides.
Add onion and sauté until golden brown and transparent.
Add carrots and sauté for 3 minutes.
Heat remaining ingredients and add to meat.
Cover with lid and allow to simmer for 1.5 – 2 hours or until meat is tender.

For the dumplings, mix flour, salt and parsley in a bowl.
Rub in butter until mixture resembles breadcrumbs.
Add enough iced water to form a soft scone-like dough.
Knead lightly and shape into 4-8 dumplings.
Remove lid, arrange dumplings on top of meat and replace lid.
Simmer for a further 20-30 minutes without lifting the lid, otherwise the dumplings will collapse.

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