Potjie, The Traditional South African Pot Stew - cast iron gas grill

Potjiekos is a tradition of three-Iron Pot with legs.They can be traced back to the time when African people began to immigrate from the Cape Town area.They are called "vovoortrekers" and form a team of family and friends.As they venture into potentially hostile and unknown areas, the convoy offers support, protection and a community.Live by land.Food supply is always low due to the constant movement of the fleet.Vegetables are not actuallyUse what exists and what can be found on the land.Hunting is the best source of food.Antelope, Pearl chicken, rabbit, hare and pig will be used to provide food for the team.As a result, bush cuisine evolve, it has to be simple and easy to use with limited resources.Potjiekos fits well with this description.The newly discovered hunting animals and vegetables are stewed.The stew can be stored in the pan and reheated on the fire at the end of each day.New meat and vegetables are added when the stew is eaten, so the process ends.As the focus, the pot on the fire will bring the community together to share the food and ideas of the day just past and the day ahead.This pot can also be used to make bread if the team has flour and salt.This meal is hardly a culinary pleasure, but in difficult conditions it is both practical and rich.Renaissance.Today's Potjiekos has little resemblance to the early voortrekers in terms of ingredients.In fact, today there are a lot of different books and recipes on this topic.There are vegetarian lunch, boutique lunch with special ingredients, alcoholic lunch, curry lunch, etc.Here are the secret recipes, the best of the best.The truth is that anyone can make a potty meal, and the ingredients don't matter if the food tastes good.Nowadays, potjiekos is a popular social occasion.Have the opportunity to meet with friends, have a few beers and cook on open fire outdoors.A typical Baijie cake with 6 pound beef tail cut 2 inch thick slices, 10 slices of bacon cut 1 inch slices, 1/2 cups of flour, garni 6 large leeks seasoned with salt and pepper, leaves 6 black pepper 1 bouquet of chopped large onions, coarse chopped 6 large carrots chopped rough 20 button mushrooms 1 cup red wine 1/2 cup sherry 1/2 cup cream 2 tbsp butter 2 tbsp olive oil 2 tbsp crushed and dried beef tail made with paper towel.Put the seasoned flour into the self-sealing bag, then add the tail of the Ox, shake well and add the flour.Heat the butter and olive oil and stir-fry the bacon.Remove bacon and brown beef tail, remove fat and drain moisture.Cut the carrots into Ding.Chop up onions and leeks.Add chopped carrots, leeks, onions, and stir-fry until soft add the beef tail, bacon, Bouquet, bay leaves, pepper, garlic, tomato sauce, red wine, sherry.Slowly boil, slowly Cook 3-4 hours.Cut the remaining carrots into 1 inch pieces 1 hour before serving, add mushrooms, and continue to cook slowly.Add cream and stir before serving.If you want to thicken the sauce before adding it, please mix some corn starch and cream first.