Marinade

4 Tablespoons "Boss Blend" (This will be for sale on site soon) recipe below:

*1 Teaspoon each salt, pepper, sweet paprika, cumin, nutritional yeast, mustard powder, ginger, turmeric, dried herbs of your choice (dill, rosemary, basil, thyme, oregano, parsley etc.)

1/3 Cup Olive oil

1/3 Cup MCT Coconut Oil

2 Tablespoons Coconut Aminos

1 Bottle Your Favorite Red Wine

1 Cup Coconut Water

1/4 Cup Honey or Grade A Maple Syrup

2 Tablespoons Garlic Minced

1 Tablespoon Horseradish

1 Tablespoon Fresh Ginger Minced (optional)

1 Large Fresh Lemon or Lime

1 Large Yellow Onion

How to make it like a boss:

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MARINADE:

• First things first....marinade the meat #likeaboss! You'll want to marinade the meat for 24 hours before you cook the 'Potjie' stew. This will ensure the meat will have time to become tender and full of flavor.

• Take your leg of lamb or chuck roast and cut it into 2-inch square cubes.

• Now put the cubed meat into a large bowl and add the marinade ingredients: olive oil, MCT coconut oil, coconut aminos, red wine, coconut water, honey or maple syrup, minced garlic, horseradish, fresh minced ginger, fresh lemon or lime cut in half and squeezed in, one large onion sliced, fresh chopped herbs and seasonings. 

• Cover the bowl with press n' seal or foil and put in the fridge for 24 hours.  TIP: To save space, you can put the meat marinade in a ziplock bag and place that in the fridge. 

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'POTJIE' STEW: 

• This entire process will take you 3 hours and is historically meant to be a social activity you engage in with friends and family. So have your favorite playlist blaring in the background, your favorite beverage in your hand, and your favorite people to laugh with as you gather around the BBQ, braai or fire. Now, let's get the party started!

• I highly recommend using a large cast iron dutch oven, as it's the BEST for flavor and heat conduction, not to mention that it's the most traditional way to cook Potjie.  However, you can use any large pot you have that is oven safe. NOTE: Seasoned cast iron dutch oven links below.

• First, put your grill on high heat. Next, place your dutch oven on the grill and add in coconut oil so that the oil covers the entire bottom of your dutch oven and comes up about 1/3 inch.  Let the oil get hot ("Boss' Bacon Test"-you can test the oil by throwing a piece of bacon in to see if it sizzles.  If there is no sizzle, let the oil get hotter).  

• Add 6 slices of thick cut diced bacon, and let it render.  

• Add 1 whole diced onion, and let it caramelize with the bacon. Is your mouth watering yet?!

• Now, add your 24 hour marinaded meat with the homemade marinade sauce into the pot and sear the meat on both sides.  (All of the marinade is added, as this becomes the gravy for the stew.)

• Next it's veggie time!  It's important to layer the vegetables in the pot, putting those that take longest to cook on the bottom and those that cook the fastest at the top.  A Potjie is NEVER stirred during cooking, you layer each item on top of the other and let them cook in layers. The bacon, onions and meat will be on the bottom and then start layering the veggies onto the meat.  Start with sweet potatoes, then any other potato you like, then carrots.  Put the lid on the dutch oven, close the grill lid and reduce the heat to low letting the harder veggies cook for 30 min.

• Now add the softer vegetables, layering each one on top of the other. Green beans, cauliflower, cabbage, brussels sprouts, broccoli, zucchini, and feel free to add any other veggie you love! 

• Put the lid back on the dutch oven, close the grill lid, and let the Potjie stew cook on the grill for another 2 hours.  Check it periodically.  It shouldn't be at a full boil but should be above a simmer, so you can see bubbles brimming up on the top.  

• While your 'Potjie" is cooking on the grill, or braai as we call it in South Africa, make your rice!  You can either make traditional rice,   cauliflower rice or even mashed potatoes to pour your stew over.  

• A little HISTORY for the Boss:  In South Africa, a potjiekos, is literally translated "small-pot food".  It is cooked outside and is traditionally cooked in a cast iron, three-legged pot called the potjie, descended from the Dutch oven.   A potjie is a meant to be a time for people to gather around the grill or campfire (Braai as it's called in South Africa) and chat while the potjie cooks.  Cooking a Potjiekos typically takes 3-6 hours.