The next time you’re sitting around the braai enjoying a round of beers, make the most of it with this beer and brisket potjie!

SERVES 6 // COOKING TIME 1 hour 30 min

INGREDIENTS
For the potjie
1 kg brisket, chopped in pieces
2 onions, roughly chopped
2 garlic cloves, grated
½ tsp nutmeg
½ tsp ginger
1 tsp paprika
3 cloves
2 tbsp tomato paste
2 tbsp Worcestershire sauce
2 tbsp red-wine vinegar
¼ cup brandy
1 tin chopped tomatoes
3 carrots, sliced
2 celery stalks, sliced
440 ml Lager
¼ cup brown sugar
2 cups couscous, cooked according to packet instructions
For the baby-marrow pickle
¼ cup apple-cider vinegar
1 tbsp sugar
2 tbsp salt
1 tbsp coriander seeds
1 tbsp mustard seeds
3 baby marrows, ribboned

METHOD
For the potjie
1. Heat the oil in a potjie. Add the brisket and brown on all sides for 3 minutes. Remove from the potjie and set aside.
2. Add the onions and garlic, and sweat until soft, for about 5 minutes. Add the spices and tomato paste, and cook for an extra 5 minutes.
3. Add the Worcestershire sauce, vinegar and brandy. Cook for 2 minutes. Return the brisket to the potjie, along with the tomatoes, celery, lager and sugar.
4. Pop on the lid and simmer for 1 hour. Uncover and cook for another ½ hour, until the brisket meat is tender. Season to taste. Serve with the couscous.
For the baby-marrow pickle
1. Heat the vinegar, sugar and salt in a pot. Add the coriander and mustard seeds. Simmer until fragrant.
2. Pour over the baby marrows and cover to steam. Serve with the beer and brisket potjie.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

Haven’t had enough? Serve your potjie with this bacon and beer bread!