Beef Brisket Potjiekos

Recipe for Beef Brisket Potjiekos made with a delicious braai (BBQ) sauce.


  • 1.5 kg beef brisket or stewing steak, in large cubes
  • 3-4 courgettes, thickly sliced
  • 200g button mushrooms, thickly sliced
  • 15 ml cooking oil
  • For the Sauce:
  • 2 large onions, chopped
  • 2 cloves garlic, minced
  • 15 ml cooking oil
  • 1 x 410g can of tinned tomatoes, coarsely chopped
  • 125ml beef stock
  • 125ml malt vinegar
  • 2 ml grated nutmeg
  • 1ml ground ginger
  • 5 ml smoked paprika
  • 2 whole cloves
  • 2 bay leaves
  • 15ml Worcestershire sauce
  • 15ml brown sugar
  • 5 ml salt
  • 30ml Mrs Balls chutney
  • 2 celery stalks, sliced


  • Prepare the braai sauce first. Over medium heat, heat the oil and then saute the onion and garlic in it until onion is light brown and translucent.
  • Add the remaining sauce ingredients, cover with lid and allow to simmer for 30-45 minutes so that the flavours combine and the sauce thickens.
  • Heat 15ml cooking oil in a no. 3 size potjie pot (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 layer on top of the courgettes. Carefully pour the sauce over everything, trying not to disturb 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.
  • Recipe from All4Recipes