BBQ beef short rib potjie

SERVES: 8 TIME TO MAKE: More than 2 hours

Delicious served with rice or creamy polenta.

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BRAAI RECIPES

INGREDIENTS

  • 2 kilograms beef short ribs, cut into chunks
  • 1 dash PnP salt, to taste
  • 1 drizzle PnP olive oil

Sauce

  • 1 PnP onion, quartered
  • 4 PnP garlic cloves, crushed
  • 500 ml tomato passata
  • 125 ml PnP BBQ marinade
  • 125 ml PnP tomato sauce
  • 125 ml cider vinegar
  • 30 ml worcestershire sauce
  • 500 ml PnP beef stock
  • 15 ml PnP ground coriander
  • 15 ml PnP smoked paprika
  • 60 ml PnP brown sugar
  • 3 bay leaves
  • 1 sprig thyme, sage and rosemary

Rainbow root coleslaw

  • 2 baby red cabbages, roughly grate
  • 2 baby green cabbages, roughly grate
  • 3 PnP carrots, roughly grate
  • 2 PnP beetroots, roughly grate
  • 1 bunch PnP radishes
  • 1 bunch spring onions

 

METHOD

  • Heat a cast-iron potjie over medium coals.
  • Make sure you have a little side fire going to provide enough coals to add for duration of cooking.
  • Season meat all over and brown in oil.
  • Mix sauce ingredients together and pour over meat.
  • Cook for 2½ -3 hours or until very tender (you’ll have to add a little water when necessary).
  • Serve with coleslaw and rice, polenta or rolls.

Rainbow root coleslaw

  • Roughly grate baby red and green cabbages, carrots, beetroots and radishes and spring onions.
  • Roughly chop flat-leaf parsley and toss together.
  • Mix sour cream with horseradish.
  • Toss through salad and season.