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!

The post Beer and brisket potjie with baby-marrow pickle appeared first on MyKitchen.

Haul out that braai! You haven’t tasted local quite like this biltong and potato pot from The Ultimate Braai Master 2015 champion John Grundlingh.

SERVES 6 // COOKING TIME 1 hour 20 min

INGREDIENTS
6 potatoes, boiled and peeled
50 g butter
1 onion, peeled and sliced
3 garlic cloves, peeled and crushed
200 g biltong dust, plus extra for topping
250 ml cream
300 g grated Cheddar
250 g breadcrumbs
Sliced biltong, for topping

METHOD
1. Slice the potatoes about 5 mm thick. Set aside.
2. In a fireproof pan, melt butter and fry the onion and garlic for 10 minutes, until golden.
3. In a fireproof casserole dish, layer potato slices, biltong dust and onion. Pour the cream over. Simmer, covered, for 30 minutes.
4. Top with cheese, breadcrumbs, biltong dust and sliced biltong.
5. Cover and cook for a further 20 minutes.

Recipe: John Grundlingh
Styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

This dish will pair deliciously with our lamb and apricot sosaties!

The post Braai Master John Grundlingh’s biltong and potato pot appeared first on MyKitchen.

Musician J’Something shared some of his favourite recipes with us, including these delicious cumin flatbreads with garlic and chilli! They make perfect sides to pair with your braai meat, veg or hummus.

MAKES 8 // COOKING TIME 30 min

INGREDIENTS
1 tsp cumin seeds
250 g double-cream plain yoghurt
250 g self-raising flour
1 tsp baking powder
1 tsp crushed garlic
Pinch salt
Chilli flakes, to taste
Olive oil, to drizzle

METHOD
1. Toast the cumin in a dry pan for a few seconds, until fragrant.
2. Mix the cumin seeds with the remaining ingredients (except the oil) until a dough forms.
3. On a lightly floured surface, knead the dough until smooth and springy.
4. Divide the dough into 8 balls and roll them out into circles.
5. Brush each circle with olive oil and cook on a hot griddle pan for about 3 minutes per side, until griddle lines form.

Recipe: J’Something
Styling: Amerae Vercueil
Photography: Gareth van Nelson // HMimages.co.za

The post Cumin flatbreads with garlic and chilli appeared first on MyKitchen.