Ingredients

Method

• 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

Ingredients

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