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Springbok Potjie
Recipe

Springbok Potjie

Dinner • South Africa

Springbok loin is marinated with oil, mustard, and spices, then browned and braised in a red wine and beef stock broth until tender. The sauce is finished with cream, mascarpone, and a small amount of balsamic vinegar.

Why smarter

Braising the marinated meat in a red-wine stock broth builds flavor while keeping the loin tender.

Chef tip

Let the meat sit in the marinade for the full 2 hours, then brown well before deglazing with the broth for better depth in the final sauce.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 0.5 liter good red wine 0.500 l red wine For the braising broth (Sud)
2 0.5 liter water 0.500 l water For the braising broth (Sud)
3 2 Knorr Beef Stock Pots 2.000 stock pot Knorr Beef Stock Pot For the braising broth (Sud)
4 800 g springbok loin, cut into about 2.5 cm cubes 800.000 g springbok loin Cut into approx. 2.5 cm cubes
5 50 ml oil (avocado or macadamia oil) 50.000 ml oil Admin normalization: 3 tbsp oil = 50 ml; suggested: avocado or macadamia oil
6 60 g mustard 60.000 g mustard Admin normalization: 4 tbsp mustard = 60 g
7 25 g seasoning/spice mix 25.000 g seasoning Admin normalization: 2 tbsp Gewürz = 25 g; exact spice blend not specified
8 200 ml heavy cream (full-fat cream) 200.000 ml heavy cream Original: 2 dl Vollrahm
9 100 g mascarpone 100.000 g mascarpone
10 7 ml balsamic vinegar 7.000 ml balsamic vinegar Admin normalization: 1/2 tsp balsamic vinegar = 7 ml

Method

  1. Make the braising broth (Sud): mix the red wine, water, and the Knorr Beef Stock Pots until dissolved.
  2. Cut the springbok loin into about 2.5 cm cubes.
  3. In a bowl, mix together the oil, mustard, and seasoning/spice mix.
  4. Add the springbok cubes to the marinade, mix to coat, and leave to marinate for about 2 hours.
  5. Brown the marinated meat, then deglaze with the prepared braising broth (Sud).
  6. Simmer for about 1.5 to 2.5 hours, until the meat is tender.
  7. When the meat is tender, remove it from the pot.
  8. Stir the heavy cream, mascarpone, and balsamic vinegar into the broth to form the sauce.
  9. Return the meat to the sauce and serve.