After committing to preparing the potjie for the Ultimate Braai Master: Road Less Travelled Cookbook review, I began sourcing ingredients. Boy, was it hard getting sheep tongues and sheep tail! I couldn’t find the tongues then ended up buying sheeps heads and the recipe calls for 6 tongues. I’m sure you can imagine my dilemma! However, it all turned good!
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Like all other potjies, this one also takes long to prepare. It is a social dish for a social gathering when no one is in a hurry. The end results are utterly amazing. We had a good bottle of wine to go with the potjie…
Judging by the spices that go into the dish one might think it is spicy. On the contrary, the flavour is rather fragrant than spicy. The recipe was from the audition rounds by the Karoo duo, the Berry Bright Food Fanatics and it made it into the cookbook! That alone should give you an idea of how good it is. Find the recipe below! Hope you get to try it out and enjoy it as much as we did!
Now it’s time for the GIVEAWAY!
Penguin Books, Cooked in Africa, Ultimate Braai Master and myself are giving away one cookbook to a lucky reader! All you need to do is to tune into SABC3 at 20.30 tomorrow night and watch episode 8 of Ultimate Braai Master Season 2, then answer the following question:
Which team is eliminated and what did they prepare in their elimination round?
You can enter by commenting on this post, Mzansi Style Cuisine Facebook page or commenting on twitter @mzansicuisine. All names with the correct answers will be entered into a draw and Penguin Books will send a copy right to your door step! Simple as that!
Title: Roads Less Travelled: The Ultimate Braai Master Second Series
Authors: Justin Bonello with Bertus Basson & Marthinus Ferreira, written by Helena Lombard
Publisher: Penguin Books
Recommended Retail Price: R230.00
Availability: Available at all good book stores
Follow @UltimateBraai and join the conversation #UltimateBraaiMaster and some use the hashtag #UltimateBraai
Tongue and Tail Pojie Recipe
By Nicole & Suzanne
During the audition rounds for Season 2 of Ultimate Braai Master I met the Berry Bright Food Fanatics, who had travelled all the way from the Karoo to compete in Cape Town. They made this tongue and tail potjie and it secured a spot in my memory (forever) and a spot on the road trip of a lifetime. My point? That’s how good it is! This potjie should definitely go onto your dinner table for a special occasion!
6–8 sheep tongues, cleaned and left in salted water overnight – do this the same day you make the curry paste
a glug of olive oil
500 g lamb knuckles
2 kg sheep tails – you can try and get these at your local butcher, but chances are you need to know a Karoo farmer
about 5 garlic cloves, crushed and chopped
2 chunks of ginger, bruised
garlic-, ginger- and sesame-flavoured soy sauce
Maldon salt and cracked black pepper
half a bottle of good quality port or red wine
a small packet of baby potatoes, unpeeled
about 2 handfuls of pickling onions, peeled
a packet of baby carrots
a small handful of fresh rosemary
Make this the night before the big event and store in an airtight container.
2 heaped tablespoons of medium to hot curry powder
2 teaspoons of turmeric
2 teaspoons of ground coriander
3 teaspoons of ground cumin
4 whole star anise
1 tablespoon of whole mustard seeds, ground
1 tablespoon of garam masala
6–8 curry leaves
4–6 cinnamon sticks
1 stalk of dried lemon grass, bruised and chopped
1 dried chilli, chopped
a splash of red wine vinegar
about ¾ cup of apricot jam
2 teaspoons of sugar
Mix everything together to form a paste. Dip your finger in and if it tastes too sweet, add more vinegar. Too sour? Add more sugar.
Bring a pot of salted water to the boil, add the sheep tongues and simmer for about an hour. Take them out and keep to the side. Pour the water out of the potjie. Put the potjie back over the fire, pour in a decent glug of olive oil and pop in the knuckles, tails, garlic, ginger, a couple of splashes of Worcester sauce and loads of soy sauce. Stir every now and then, frying the meat until it’s brown. Once this is done, put the sheep tongues back into the pot and fry for another 15 minutes, stirring often. Season with salt and pepper, then add about half a bottle of port or red wine. Reduce the heat, put the lid on and simmer very gently for about an hour and a half, or until the meat starts to soften. There has to be enough liquid in the pot during this cooking time otherwise the meat will burn … and I promise you, once that happens, the whole potjie will taste of burnt meat and it’ll be ruined. You won’t be very popular, so keep an eye on it.
Once you’ve successfully browned the meat like a pro (I hope), the Berry Bright ladies advise layering the vegetables on top then pouring over the curry paste. They say that you have to press down on the vegetables with the back of a wooden spoon to ensure that the curry paste mixes with the rest of the pot. I say stir the curry paste into the potjie first, and then start layering vegetables on top. Put a couple of sprigs of fresh rosemary on top of the vegetables, then pop the lid back on. Simmer gently on a low heat for another hour and a half until the potatoes are cooked. NEVER ever stir the pot. If you notice that there’s not enough liquid while it’s cooking, add a splash of water every now and then, but be very careful not to drown the vegetables! It’s potjiekos … not soup!