Comments on: Beef and Beer Potjie

By: Ian Ballack

Ian Ballack — Mon, 26 Dec 2011 19:52:16 +0000

I have always used good quality rump as I find it tastier than fillet and it has always come out super tender. I also add carrotts and cubed potatoes and this receipt has always been a winner.

By: Sandy

Sandy — Sat, 26 Nov 2011 07:14:08 +0000

I have not tried this yet but find identical recipe in a few places on the web. This version however misses the following instruction at the end: “Mix the vinegar and cornflour and stir in. Simmer until the gravy has thickened and season with salt and pepper.”
Want to try it soon, if I can afford the fillet!

By: Micko

Micko — Fri, 30 Sep 2011 14:20:12 +0000

This is a great recipe and a family favourite! Rather use soft shin and shin bones instead of fillet. Add Ginger to the recipe and throw in some whole baby tomatoes. Use dark stout beer for a rich flavour.

By: Pandora

Pandora — Tue, 05 Jul 2011 02:22:03 +0000

Do not use packet soup. Add 1 tin of diced tomatoes then let the meat simmer in the potjie for at least an hour after before adding the rest of the infredients and simmering for another hour and 30 minutes.

By: jacky

jacky — Mon, 14 Mar 2011 06:09:06 +0000

So I made this potjie…because the fillet is so expensive, I rather put in sirloin steak…What a mistake…I simmered it for two hours and the meat was still a bit tough. Also I think I made a fatal error putting some salt on the meat when it was still raw, as well as some salt at the end, as the potjie ended up being a bit to salty. So I think to be fair to the creator / inventor of the recipe I will do the following

1. put fillet steak in
2. Not salt the meat when raw

only then I will be able to comment on whether this is a good recipe or note