Potjie No: 3
Cooking Time: 2 hours
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1.5-2 kg aitchbone
2 cloves garlic (slivered)
125 g spek (cut into strips)
30 ml cooking oil
500 g pickling onions (peeled)
150 ml dry red wine
5-7 ml salt
Freshly ground black pepper to taste
15 ml tomato paste
1 bay leaf
1 brinjal (cut into rings)
2 leeks, washed and sliced
2 green peppers (seeded and quartered)
1 pimiento (seeded and quartered)
Lard meat with garlic and strips of spek.
Brown meat in heated cooking oil.
Cut a cross in the base of each onion to prevent it from breaking up during cooking.
Add onions to meat and saute.
Heat red wine, salt, pepper, tomato paste and bay leaf and add to meat and onions.
Cover and simmer for 1.5-2 hours or until meat is almost tender.
Add brinjal, leeks, peppers and pimiento to meat and simmer for 10 minutes or until vegetables are cooked but still crisp.