Slow-Braised Beef Short Rib & Marrow Potjie for your Megamaster Pot

Prepare a moderate fire using hard woods like Kameeldoring or Sekelbos. Heat your Megamaster cast-iron potjie over warm coals until piping hot. Add the sunflower oil and diced bacon, rendering out the fat until crisp.

Generously season the beef short ribs with sea salt and black pepper. Working in batches, sear the ribs in the bacon fat until deeply caramelized on all sides. Place the marrow bones upright in the pot for 3 minutes to sear their ends. Remove all meat and set aside, leaving the rendered drippings in the pot.

Add the diced onions and minced garlic to the pot fat. Sauté over low coals until soft and golden. Stir in the tomato paste and chutney, frying for 2 minutes to cook out the raw tomato flavor and create a rich glaze.

Pour in the bottle of Pinotage to deglaze the bottom of your Megamaster pot, scraping up all browned bits. Return the short ribs and marrow bones to the pot, then pour in the beef stock along with bay leaves and fresh thyme. Cover with the heavy lid, reduce heat to a gentle simmer (2-3 coals underneath), and cook untouched for 2 hours.

Carefully remove the lid. Layer the baby potatoes first, followed by the baby carrots and brown mushrooms on top of the soft short ribs. Season the top layer lightly with salt. Replace the lid and simmer gently with minimal heat underneath and 3-4 coals on the lid for 35 to 40 minutes until potatoes are fork-tender.

Remove the potjie from direct heat and let it rest with the lid on for 10 minutes. Stir gently from the bottom right before serving to combine the rich, glossy wine reduction with the vegetables and fall-off-the-bone short ribs. Serve hot alongside fluffy braai pap or warm potbrood.