
Red Wine Beef Potjie
Total Time: 3 Hours
Prep Time: 30 Minutes
Cook Time: 2.5 Hours
Servings: 4 People
Suitable For: Cold winter dinner
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Total Time: 3 Hours
Prep Time: 30 Minutes
Cook Time: 2.5 Hours
Servings: 4 People
Suitable For: Cold winter dinner
Rich, hearty, and warm. This potjie is not your usual meat and veg. In Southern Africa, especially in Namibia, there exists a strange yet common habit of mixing red wine with Coke and drinking that for pleasure. It’s called katemba, and this phenomenon can also be experienced in other countries with similar climates, like Spain, where it’s called kalimotxo. In this recipe, the Coke is swapped out for ginger ale—and it works just as well! While you may frown upon this at first, the fact of the matter is that this is a flavour combination that works very well, especially in a potjie with the meat Namibia is famous for: beef. A cut like chuck steak is ideal for this meal, as it has a lot of flavour, can stand up to long cooking, and the intramuscular fat means the meat does not dry out too much.
1.5 kg chuck steak (deboned and in cubes)
1 tot olive oil
2 onions (chopped)
2 cloves garlic (chopped)
1 tot paprika
1 tsp chilli powder
1 tsp salt
1 tsp black pepper
2 tomatoes (chopped)
1 tot tomato paste
1 tin Fitch&Leeds Ginger Ale (or use 1 cup Coke)
1 cup red wine
sour cream (optional, for serving; a tub/cup is more than enough)
fresh bread (for serving)
fresh chopped herbs (for serving, basil/parsley/rocket/coriander will all do the trick
Serve with samp, rice or fresh bread.
If you can’t find beef chuck, you can substitute with any beef stew meat or even lamb.
If you don’t have ginger ale, use cola as the base of the sauce.
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