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Beef tomato potjie with Clover cheese puffs

Beef tomato potjie

Beef tomato potjie with Clover Cheese Puffs
Recipe by: Johan Badenhorst

Serves: 8
Preparation: 10 minutes
Cooking: 3 hours
olive oil for frying
1,5 kg beef, cut into 5 cm cubes
1 large onion, chopped
4 cloves of garlic, finely chopped
1 can Italian tomatoes
¼ cup tomato puree
1 cup beef stock
3 - 4 chillies
salt and pepper to taste
1 hand full fresh coriander, chopped

Heat olive oil in a cast iron pot/Dutch oven over moderate–high heat and fry the beef cubes in batches until brown. Remove the meat from the pot and set aside.
Fry the onion and garlic in the same pot until soft. Then add the fried beef cubes. Add the tomatoes, tomato puree, stock, chillies and salt and pepper. Cover with a lid.
Lower the heat and simmer gently for 2–3 hours, until the meat is very tender.
Add the chopped coriander just before serving. Serve with the potato cheese puffs.

Potato Cheese Puffs
Recipe by:  Johan Badenhorst
Serves: 8
Preparation: 35 minutes
Cooking: 10 minutes

1 onion, finely chopped

6 boiled potatoes, mashed
1 Tbsp Dijon mustard
½ cup, shredded biltong
½ cup grated Clover Cheddar Cheese
2 eggs, whisked
salt to taste
olive oil and butter for shallow frying

Mix all the ingredients, except the oil and butter, and place in the fridge for at least 30 minutes to firm up.
Roll the potato mixture in balls.
Heat the oil and butter in a large frying pan and fry for approximately 5 minute each side until golden brown. Scoop out with a slotted sppon and drain on paper towels.


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