1 Beef bouillon cube. Then place it in a stock pot and add 4 cups of water, cook for 4-5 hours `til the meat falls off the bones, using additional water as necessary… Cool and debone…. 2) Combine 4 c water, beef cube, salt and pepper to taste, carrots, onions, and green pepper in a large saucepan and cook for 15 min. Then add the meat and cook for 10 min. 4) Serve over hot cooked rice with hot rolls or french bread and grated cheese…
- - I left the potjie (with the meat still simmering and the vegetables steaming) for another hour before adding the softer vegetables – beans, baby marrows, mushrooms and mielies
Add remaining herbs/vegetables, (like a potjie) cook until meat is tender. Add meat and brown. Onions, garlic, beef stock, Red wine, bay leaf, pepper, mixed herbs, 1 large leek, vegetables of choice. Put about 3 Tsps olive oil into a potjie stove top pot. Put potatoes on top and cover, simmer for about 15 mins
