Nothing says gathering around the table quite like a hearty potjie simmering away over the coals. This Beef short rib potjie is packed with tender, fall-off-the-bone beef, wholesome vegetables, red wine, and fragrant herbs and spices, creating a rich and comforting meal that’s worth the wait. Whether you’re celebrating Father’s Day or simply looking for an excuse to spend the afternoon outdoors with family and friends, this crowd-pleasing potjie delivers on flavour, tradition, and togetherness. Serve with buttered mielies and sweet potato bread rolls for a feast everyone will remember.
View this post on Instagram
Our Father's Day Beef short rib potjie
Ingredients
- For the fire
- 10 kindling sticks
- 8 to 10 pieces of hardwood
- 2 firelighters
- OR 1 bag (or 2) of charcoal briquettes
- For the potjie
- 1 kg beef short rib, sliced into pieces
- Braai salt of your choice
- 2 leeks, sliced
- 3 to 4 sticks celery, diced
- 8 to 10 mini or pickling onions
- 4 carrots, peeled and chopped roughly
- 3 cloves garlic, chopped
- 2 cm piece of fresh ginger, chopped
- 1 tbsp cake flour
- 1 tbsp smoked paprika
- 1 tsp chilli sauce
- 1 tbsp salt
- 1 tbsp freshly ground black pepper
- 1 tbsp tomato paste
- 3 bay leaves
- 3 sprigs rosemary
- 4 sprigs thyme
- 5 sprigs parsley, chopped
- 1 cup red wine
- 1 litre beef stock
- 8 to 10 potatoes, peeled and halved (or quartered if large)
- 1 tin peeled tomatoes
- 1 packet baby butternut
- 1 packet baby gem squash
- 2 mini cabages, quartered
- Olive oil for frying
- Our sweet potato bread rolls
- 3 cups flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup milk
- 1 sachet dried, instant yeast (7 g packet)
- 4 medium orange sweet potatoes, roasted and peeled
- To serve
- 4 mielies, halved, boiled and lathered in butter
- Our sweet potato bread rolls
Instructions
START the fire.
SET aside 5 to 8 hot coals and lay over the potjie pot (any big cast iron pot will do).
SEASON the beef short rib with braai salt.
HEAT a glug of olive oil in the pot and when hot, sear the beef short rib pieces.
REMOVE and sautèe the leeks and celery until soft.
ADD the onions and carrots, sautèeing for another minute. Add and fry the garlic and ginger for another minute.
ADD and fry the flour, paprika, salt, pepper, herbs, chilli and tomato paste for a minute.
POUR in the wine to deglaze the pot.
ADD the seared beef back and top with the stock and tin of tomatoes.
BRING to the boil and reduce the heat to a simmer. Leave to cook for 30 minutes.
IN the meantime, start the sweet potato rolls by heating the milk for 30 seconds in the microwave. Add the sugar and yeast and leave to activate for a minute.
COMBINE the flour, salt, sweet potatoes and yeasty milk. Knead for 5 minutes, adding a spoon of flour if the dough is sticky.
PLACE dough back in a lightly oiled bowl in a warmed microwave (or oven) for 30 minutes to proof.
ADD the potatoes to the potjie and simmer for another 30 minutes.
DIVIDE the bread dough into 8 to 10 pieces, and shape into balls. Place in a cast iron pot (or on a baking sheet) to proof for another 20 to 30 minutes. Start heating your oven to 170ºC.
ADD the final vegetables on top of the potjie mix and leave to simmer for another 30 minutes, or until soft.
BAKE the bread rolls at 170ºC for 25 to 30 minutes.
SERVE the potjie with mielies and the bread rolls and enjoy!
Notes
You can use any combination of vegetables of your choice, and serve the potjie with rice, samp & beans, or as is.
Made our Father’s Day beef short rib potjie recipe? Tag us @foodandhomesa #CookingWithFH on Instagram!
