Potjie No: 4
Cooking Time: 3 hours
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1.5 kg boneless point brisket
2 pickled pork shanks (Eisbein)
1 corned ox tongue
1.5 kg aitchbone, larded with about
100 g strips of spek, carrot strips and celery stalks
2 cloves garlic (crushed)
6 stalks celery (cut into 100 mm lengths)
2 bay leaves
6 black peppercorns
1 whole allspice
500 g smoked sausage
Place meat and vegetables in the potjie.
Tie spices in a muslin bag and add to potjie.
Cover with cold water and bring slowly to the boil.
Allow to simmer for 2-2.5 hours or until meat is tender.
Make incisions in sausage to prevent it from splitting and add to potjie.
Allow to simmer for a further 30 minutes.
Arrange meat on a large platter, slice and serve.