English version below
Noudat die winter aangebreek het, is daar niks soos die aroma van ‘n stadig-kokende potbraai wat jou huis met warmte en lieflike geure vul nie. Hierdie hartlike eenpot-wonder is die perfekte teenmiddel vir koue aande, en lewer sagte, uitmekaar-valende beesvleis omring deur perfek gekookte groente in ‘n ryk sous.
Wat hierdie resep werklik spesiaal maak, is die veelsydigheid en eenvoud daarvan. Of jy nou binnenshuis op jou stoofplaat en oond kook, of die geliefde Suid-Afrikaanse tradisie omhels om dit as ‘n potjie oor ‘n oop vuur voor te berei, hierdie potbraai lewer uitsonderlike resultate met minimale moeite. Die lang, stadige kookproses omskep ‘n bekostigbare sny beesvleis in ‘n smelt-in-jou-mond meesterstuk wat jou gesin met afwagting om die tafel sal laat saamdrom.
Bestanddele
(Lewer 6 porsies)
1 eetlepel kookolie
1,8 kg spek of kruisbraai (sonder been)
1 groot ui, gekap
4 wortels, in groot blokkies gesny
2 selderyribbetjies, in blokkies gesny
600 g baba-aartappels
2 koppies beesvleisaftreksel
1 koppie rooiwyn
4 knoffelhuisies, grof gekap
2 teelepels gedroogde gemengde kruie
1 eetlepel Worcestersous
Sout en peper na smaak
2 eetlepels meel
Geur die braaivleis: Geur jou braaivleis ruim met sout en peper aan alle kante.
Skroei vir geur: Verhit een eetlepel olie in ‘n groot swaarboompot oor medium-hoë hitte. Skroei die braaivleis aan elke kant tot pragtig bruin, ongeveer vier minute per kant. Hierdie stap sluit die geur in terwyl dit ‘n pragtige kleur skep. Voeg meer olie by indien nodig.
Bou die basis: Rangskik die gekapte uie rondom die braaivleis in die pot. In ‘n aparte bak, kombineer die beesvleisaftreksel, rooiwyn, gekapte knoffel en kruie. Gooi hierdie mengsel oor die braaivleis. Voeg sout en peper na smaak by.
Begin die kookproses: Bring die vloeistof tot kookpunt oor medium-hoë hitte. Sodra jy sagte borrels sien, draai die hitte af, bedek die pot en kook saggies vir twee uur. Probeer om nie die deksel te gereeld op te lig nie.
Voeg die groente by: Na twee uur, voeg die aartappels, wortels en seldery rondom die braaivleis by. Daar moet baie sous in die pot wees, as dit op hierdie stadium te min lyk, voeg nog beesvleisaftreksel of water by. Bedek en plaas terug op die hitte en laat dit vir nog ‘n uur prut of totdat beide die braaivleis en aartappels sag is.
Verdik die sappe: Meng die meel met ‘n halwe koppie water en die Worcester-sous ‘n halfuur voor opdiening tot ‘n gladde pasta. Voeg dit by die sappe van die potbraai en roer liggies om dit eweredig te meng en die sous effens te verdik.
Voltooi en bedien: Trek die beesvleis versigtig in groot, rustieke stukke met ‘n vurk, of sny dit in dik porsies. Bedien onmiddellik met vars brood.
Hierdie potbraairesep bewys dat die beste trooskos nie ingewikkelde tegnieke of eksotiese bestanddele vereis nie. Met geduld en ‘n paar kwaliteit bestanddele, sal jy ‘n maaltyd skep wat warmte aan beide liggaam en siel bring gedurende die koudste maande van die jaar.
ENGLISH VERSION
Now that winter has arrived, there’s nothing quite like the aroma of a slow-cooked pot roast filling your home with warmth and comfort. This hearty, one-pot wonder is the perfect antidote to chilly evenings, delivering tender, fall-apart beef surrounded by perfectly cooked vegetables in a rich, savory gravy.
What makes this recipe truly special is its versatility and simplicity. Whether you’re cooking indoors on your stovetop and oven, or embracing the beloved South African tradition of preparing it as a potjie over an open fire, this pot roast delivers exceptional results with minimal effort. The long, slow cooking process transforms an affordable cut of beef into a melt-in-your-mouth masterpiece that will have your family gathering around the table with anticipation.
Ingredients
(Serves 6)
- 1 tablespoon cooking oil
- 1,8 kg chuck roast or rump roast (off the bone)
- 1 large onion, chopped
- 4 carrots, cut into large chunks
- 2 ribs of celery, cut chunks
- 600 gr baby potatoes
- 2 cups beef stock
- 1 cup red wine
- 4 cloves garlic, coarsely chopped
- 2 teaspoons dried mixed herbs
- 1 tablespoon Worcester sauce
- Salt and pepper to taste
- 2 tablespoons flour
Instructions
- Season the roast: Generously season your roast with salt and pepper on all sides.
- Sear for flavor: Heat one tablespoon of oil in a large heavy-based pot over medium-high heat. Sear the roast on each side until beautifully browned, about four minutes per side. This step locks in flavour while creating a lovely colour. Add more oil if needed.
- Build the base: Arrange the chopped onions around the roast in the pot. In a separate bowl, combine the beef broth, red wine, chopped garlic and herbs. Pour this mixture over the roast. Add salt and pepper to taste.
- Start the cooking process: Bring the liquid to a simmer over medium-high heat. Once you see gentle bubbles, turn down the heat, cover the pot and cook gently for two hours. Try not to lift the lid too often.
- Add the vegetables: After two hours, add the potatoes, carrots, and celery around the roast. There must be lots of sauce in the pot, if it seems too little at this stage, add some more beef stock or water. Cover and return to the heat and allow to simmer for another hour or until both the roast and potatoes are fork-tender.
- Thicken the juices: Half an hour before serving, mix the flour with half a cup of water and the Worcester sauce into a smooth paste. Add this to the juices of the pot roast and stir gently to combine evenly and thicken the sauce slightly.
- Finish and serve: Gently pull the beef into large, rustic pieces with a fork, or slice it into thick portions. Serve immediately with some fresh bread to lap up the delicious juices.
This pot roast recipe proves that the best comfort food doesn’t require complicated techniques or exotic ingredients. With patience and a few quality ingredients, you’ll create a meal that brings warmth to both body and soul during the coldest months of the year. Whether shared around a family table or enjoyed fireside after a potjie cooking session, this dish embodies the essence of winter comfort food at its finest.
