RED WINE POTJIE WITH IDOMBOLO

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INGREDIENTS

RED WINE POTJIE

Streaky bacon 40 g
Vegetable oil 10 g
Stewing beef 500 g
Cake flour 10 g
Salt 1 g
Pepper 0,5 g
Stock cubes 5 g
Onion, chopped 55 g
Carrots 70 g
Garlic cloves 5 g
Bay leaves 2 units
Thyme, dried 1 mg
Tomato paste 4 g
Red wine, Pinotage or Shiraz 100 g
Water 200 g
Button mushrooms 55 g

IDOMBOLO

Cake flour 145 g
Salt 1 g
Granulated sugar 2 g
Yeast 2 g
Warm water 51 g

METHOD

  1. In a pot/pan, brown the bacon in the oil and set aside.
  2. Mix the flour, salt and pepper and toss the meat in it. Brown the tossed meat in the same pan used for the bacon and then remove it from the pot once browned.
  3. Brown the onions, and add carrots, stock, garlic cloves, bay leaves, thyme and tomato paste. Sauté for 2 to 3 minutes.
  4. Add the red wine and water and let it simmer for a minute or two. Add seasoning if necessary.
  5. Put the beef back into the pot and cover. Cook until tender, adjusting liquids as necessary.
  6. Sauté the mushrooms and set aside. Add to the beef when the beef is tender.
  7. When the beef is cooked, remove the bay leaves.
  8. Sprinkle some bacon over the meat on the plate.

METHOD (IDOMBOLO)

  1. Mix cake flour, salt and sugar in a bowl.
  2. Dissolve the yeast in the water and add to the flour mix.
  3. Combine and knead for 8 to 10 minutes.
  4. Place the dough in a greased bowl, cover it with a damp cloth or cling wrap and leave to rise until the dough has almost doubled in size.
  5. Divide and shape the dombolo into balls or as desired.
  6. Leave them to proof (rise again).
  7. Steam the balls for roughly 15 to 20 minutes. If they spring back when pressed, they should be ready.

ASSEMBLY Let the idombolo balls simmer in the potjie for about 5 minutes, serve on a plate or bowl, and top with bacon. OR Serve the potjie on a plate, put the idombolo on the sides and then top with bacon.

YIELD 2 SERVINGS
PREPARATION TIME 20 MINUTES
TOTAL TIME 3 HOURS

HISTORY OF MY DISH

Potjiekos evolved from a venison stew with vegetables and was originally cooked in a potjie. It originates from the Netherlands.
Idombolo is most famous among Nguni people and pairs very well with stews. This meal can therefore be classified as a hearty South African meal.

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