Sheep Neck & Vegetable Potjie

Potjie No: 3
Serves: 6
Cooking Time: 1.5 hours
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30ml butter
2.5ml ground black pepper
12 pieces of sheep neck
500g baby carrots, peeled
4 medium-sized onions, diced
15 medium potatoes, quartered
250ml water
500g cauliflower
6 black peppercorns
500g whole button mushrooms
4 bay leaves
6 baby marrow, sliced
3 whole ‘kruienaeltjies’
4 tomatoes, cubed
15ml salt
500g mixed dried fruit, soaked in water for 1 hour
15ml Aromat
250ml dry white wine
10ml dried parsley
90ml Bisto in 125ml Water

Heat the pot and melt the butter.
Then brown a few pieces of meat at a time and remove.
Brown the onions until soft.
Return the meat and add the water, pepper-corns, bay leaves and ‘naeltjies’ and 10ml of the salt.
Cover with the lid and allow the pot to simmer for about 1 hour.
Mix the Aromat, parsley, pepper and the remaining salt and sprinkle in-between the layered vegetables (layer the veggies as they appear in the recipe).
Place the dried fruit on top and allow the pot to simmer for about 1.5 hours.
Sprinkle a little Aromat over the pot, cover with the lid and allow to simmer for 30 minutes.
Finally, add the wine and the Bisto solution 30 minutes before the pot is served.

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