Ingredients

• 1.2 kg beef potjiekos pieces
• 2 tbsp oil
• 2 tsp BlixSam Grill Forge
• 2 tsp BlixSam Arm Maat
• 1 tsp BlixSam Garlic Melt
• 2 large onions, roughly chopped
• 3 carrots, cut into chunks
• 4 medium potatoes, quartered
• 2 tbsp tomato paste
• 3 cups beef stock
• ½ cup BlixSam Yanky BBQ Sauce
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 1 tbsp cornflour mixed with 2 tbsp cold water, only if needed
• Black pepper to taste

• 2 cups maize meal
• 3–3½ cups water
• 1 tsp salt
• 1 tbsp butter, optional

Method

1. Pat the beef dry and season with Grill Forge, Arm Maat and Garlic Melt.
2. Heat the oil in a heavy pot. Brown the beef in batches over high heat until properly caramelised. Don’t rush this step. Remove and set aside.
3. Add the onions to the same pot and cook for 5–7 minutes until golden and softened.
4. Add the tomato paste and fry for about a minute.
5. Pour in the beef stock, Yanky BBQ Sauce and Worcestershire sauce. Scrape all those dark browned bits from the bottom of the pot.
6. Return the beef to the pot and add the bay leaves. Cover and simmer gently for about 1½ hours, or until the beef starts becoming tender.
7. Add the carrots and potatoes. Cover and continue cooking for 30–45 minutes until the beef is fall-apart tender and the vegetables are cooked through.
8. Remove the lid and simmer until the gravy reduces to a proper thick brown gravy. Only use the cornflour mixture if the natural reduction isn’t thick enough.
9. For the stiff pap, bring the salted water to the boil. Add the maize meal, stir, reduce the heat and cook covered until firm and cooked through.
10. Serve a generous helping of stiff pap with the beef potjiekos pieces, potatoes and carrots, then spoon plenty of that thick brown gravy over everything.