Recipes Archive

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40 minutes

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20 minutes

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1 hour 20 minutes

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20 minutes

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25 minutes

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5–10 minutes

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1 hour 20 minutes

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15 minutes

Beef recipes

Silverside potjie

3 hours

Silverside potjie

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 3 hours

Ingredients

1.3 kg approx
3 bay leaves
1 x 375 ml bottle stout
2 carrots, halved lengthways
2 chopped, sticks
1 onion, halved
4 juniper berries
2 cloves
6 peppercorns
8 Woolworths extra-spicy hot cross buns, halved and charred, for serving

For the pickled onion aïoli, mix:

½ cup good-quality mayonnaise
½ cup full-cream yoghurt
4 T pickled onion vinegar
4 pickled onions, finely chopped
1 T Dijon mustard
salt, to taste

For the quick cucumber pickle, toss:

1 cucumber, very thinly sliced
1 cup rice vinegar

Method

1. Place the beef in a large cast-iron pot. Add the remaining ingredients and enough cold water to cover. Cover with a lid.

2. Place on a trivet over medium coals and cook for 3 hours, or until tender when tested with a fork.

3. To serve, slice the corned beef and sandwich between the charred hot cross buns with a good dollop of aïoli and pickle.

Cook's note: This is a nice way to use up pickled onion vinegar. I always use it in salad dressings instead of throwing it away.

Find more potjie recipes here.

Photograph: Jan Ras
Food Production: Abigail Donnelly
Food Assistants: Bianca Strydom and Ellah Maepa

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Green goddess focaccia

Mom’s mac n cheese

Pepper-and-bean salad

Coffee pecan nut pie

Pea Caesar salad

Miso-glazed chicken

Charred corn

Coffee jelly with condensed milk

Lemon tart

Dhal

Bombay potatoes with chilli eggs

Silverside potjie

Silverside potjie

Ingredients

Method