Beef and Wild Cepe Potjie
Prep Time: N/A
Notes: If in season wild cepes are wonderful used fresh, however I find that the dried ones intensifies the flavour giving this dish a wonderful warm smokey taste and aroma.
1kg of chuck beef, deboned and cubed
175g (6oz) dried cepes – soaked in/750ml/1 ½ pts warm water for 30mins
or 450g (1lb) fresh cepes
70g (3oz) streaky bacon (optional)
25g (1oz) butter or olive oil
1x medium onion – finely diced
2 x large cloves garlic – crushed
1 x large tsp fresh sage leaves
1ml/ ¼ tsp fresh grated nutmeg
7.5ml/½ tblsp flour
1ml/½ tsp salt
5ml/1 tsp fresh ground black pepper
150ml (5 fl oz) sweet sherry or marsla
4 x fresh tomatoes
750ml/1 ½ pt soaking liquor from the cepes
Juice of ½ lemon
15ml/1 tblsp fresh chopped parsley
250ml red wine
Salt and black pepper
1. Heat a potjie over coals and add the butter or oil

2. Lightly season the beef with salt and pepper and place carefully into the pot, add the bacon and gently brown all over

3. Add the onion and cook over moderate flame for 2/3mins the add the garlic, mix well

4. Sprinkle over the flour and stir well, cooking for a further 2/3mins as the flour absorbs the fats

5. Add the sage, nutmeg and cepes and stir well

6. Add all the liquids but NOT THE LEMON JUICE and then the tomatoes

7. Bring to the simmer and cover

8. Cook gently for 1 ½ - 2 hours or until the beef is tender.

9. Remove the lid and sprinkle over the parsley and lemon juice

10. Season to taste

Serve immediately with Batswana Corn Bake or Curried Yam Mash and Baobabs Tree Vegetable .
Serves: N/A

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