Beef Brisket and Braai Potjiekos

Main course. Serves 6.

beef brisket & braai

Prepare the braai sauce first. Over medium heat, heat the oil and then sauté the onion and garlic in it until onion is light brown and translucent. Add the remainign sauce ingredients, cover with lid and allow to simemr for 30-45 minutes so thatthe flavours combine and the sauce thickens.

Heat 15ml cooking oil in a no. 3 size potjie (or a large Dutch oven) until very hot.

Add the meat in batches, stirring so that the meat browns on all sides. Add the courgette slices in a layer on top of the meat, then add the mushroom slices in a laayer on top of the courgettes. Carefully pour the sauce over everything, trying

not to dusturb the layers.

Cover tightly with a lid and simmer slowly for 2-2.5 hours, or until meat is tender. Serve on creamy mashed potatoes.


  • 1.5 kg beef brisket or stewing steak, in large cubes
  • 3-4 courgettes, thickly sliced
  • 200g button mushrooms, thickly sliced
  • 15ml cooking oil

For the sauce

  • 2 large onions, chopped
  • 2 cloves garlic, minced
  • 15ml cooking oil
  • 1 x 410g can of tinned tomatoes, coarsely chopped
  • 125ml beef stock
  • 125ml malt vinegar
  • 2ml grated nutmeg
  • 1ml ground ginger
  • 5ml smoked paprika
  • 2 whole cloves
  • 2 bay leaves
  • 15ml Worcestershire sauce
  • 15ml brown sugar
  • 5ml salt
  • 30ml Mrs Balls chutney
  • 2 celery stalks, sliced