Natalie’s Samp & Beans Potjie
Natalie’s Samp & Beans Potjie, with a hint of spice; with beef tenderloin and marrow bones
Ingredients
- 900 grams Tenderloin Beef cubed
- 1 large onion diced
- 1 celery stalk diced
- 3 carrots sliced
- 1 tablespoon cooking oil
- 1 tablespoon Clover or Spar pure Butter
- 1 Teaspoon Robertson’s Tumeric Powder
- 1 Teaspoon Cartwright’s Medium Curry Powder (not Rajah)
- 1 -2 Teaspoons Robertson’s Meat Tenderiser
- 3 Tablespoons Koo Tomato Paste
- 1 sachet Inna Parman Liquid Chicken Stock
- Sugar to taste
- Aromat to taste
- Salt to taste
- Robertson’s Celery Salt to taste
- Pinch of Robertson’s Zeal to taste
- 1 Teaspoon Robertson’s Dried Thyme
- 6 round cut marrow bones with marrow in middle
- One and a half cups of good quality samp
- One and a half cups of good quality sugar beans (do not buy mixed packet of samp and beans; must be separate)
- Water
Method
- Boil Samp and Beans in water and 1 teaspoon meat tenderiser in Pressure Cookeruntil soft.
- Set aside boiled beans and samp and do not discard the water in which it was boiled.
- In the potjie pot fry cubed beef in butter and oil for a few seconds to seal meat.
- Add 1 cup of boiled water from samp and beans mixture and allow to boil for about 10 minutes.
- When water is reduced; add onion, celery, and carrots and allow to sauté slightly.
- Now add Tomato paste and stir for a minute.
- Then add marrow bones and salt and Aromat.
- Add another cup of boiled water and allow meat and marrow bones to cook; and vegetables to cook together.
- About 10 minutes before marrow bones are cooked through, add boiled samp and beans with left over boiled liquid.
- Now add tumeric, curry powder, sachet Inna Parman’s Liquid Chicked Stock, sugar, Thyme, celery salt, zeal.
- Allow to simmer until all flavours have thoroughly infused and until the consistency of the gravy is creamy.