We got a nice cut of Gemsbok rump from a friend of ours and decided to make this potjie. You don’t have to use game as this dish is traditionally made with beef.

You will need:

1kg topside (slice these about 1cm thick and about 12cm square)
100g  streaky bacon (double this if you are using game)
half a bottle of goodish red wine
1 sliced onion
3 sprigs of thyme
2 bay leaves
4 tablespoons olive oil
4 cloves crushed garlic
12  baby onions
250g button mushrooms
250ml beef stock
flour for dusting the meat.

Marinade the meat in the wine and half the oil , the herbs, sliced onion and garlic for a minimum of 4 hours.
Fry bacon in your pot till translucent. Remove.
Remove meat from marinade, pat dry, dust with flour and brown in batches in your pot.
Add marinade, stock and bacon.
Simmer for 2 hours.
Add baby onions and mushrooms.
Simmer for 30mins.
Serve with boiled potatoes.
This will serve about 6 people.

Deel so bietjie...