Meat and pig’s feet stew

Directions

1. If the beef pieces are large, cut into bite-sized pieces then saw the pig’s trotter into portions.

2. Heat the cooking oil in your potjie (or in flame-proof casserole).

3. Add the onion and fry until translucent.

4. Season with the salt and black pepper then stir in the pearl barley and the tomatoes.

5. Heat the white wine and stock together in a small pan.

6. When just boiling take off the heat and pour into the potjie.

7. Cover with a tight-fitting lid, reduce to a simmer and cook gently for about 3 1/2 hours or until the meats are tender.

8. Layer the leeks and baby marrows over the top, cover and simmer for 20 minutes more or until the vegetables are tender. Serve hot.

Rate this recipe, leave comments, suggestions and ask questions in the space below!

Want to try this recipe? Sign up and save it in your recipe box!