garlic and potatoes and stir-fry for another 5
minutes.
Add the undiluted Liquid Beef Stock, the beer,
water and Tomato Pesto. Bring to a brisk boil.
Return the meat and any left over juices to the
pot. Cover with a lid - pile some coals on the lid
and leave the pot to simmer very slowly for 4-5
hours until the meat is fork tender.
Check the liquid level from time to time. Add
water if needed.
Spoon off any surplus fat, or blot it off with
kitchen paper. Add the pears, chocolate and
balsamic vinegar. Taste for seasoning. Top with
mushrooms, seasoned with Garlic Pepper Seasoning and dotted with garlic butter. Cover with
lid, pile some coals on the lid, and cook for a
final 30 minutes.
Serve with samp and salad.
Ina's Tip
Speed up the cooking! Pre-cook the meat just in beef stock (2 cups of water and 2 x 25g Liquid Beef Stock) in a
pressure cooker for 1 hour, on two rings, but don't blow off the steam. Simply remove the pressure cooker from
the heat and leave it to cool down. If you release the steam, you also blow away half the flavour. By cooling the
pressure cooker slowly the flavour is forced back into the meat.
For Travel:
Vacuum seal the pre-cooked meat and any gravy, freeze it and travel with this absolutely sterile meat parcel.
To make a potjie follow all the steps, brown onions etc., etc. You simply just cook the meat for a much shorter
period of time before adding the mushrooms. Leave out the water and stock.