Bolo & Trotter Potjie - cooking recipe

Ingredients

1 1/2 lbs bolo or boneless beef chuck
1 pork trotter (pig's foot)
2 tablespoons cooking oil
2 onions, sliced
2 teaspoons salt
fresh ground black pepper
6 ounces pearl wheat, uncooked
4 tomatoes, peeled and coarsely chopped
1 cup dry white wine
1 cup beef stock
2 leeks, sliced
5 baby marrows or 5 zucchini, sliced

Preparation

Cut the bolo or chuck into cubes and saw the trotter into portions.
Heat the cooking oil in a potjie and brown the meat. Add the onion and fry until it is translucent.
Season with salt and pepper and add the pearl wheat and tomatoes.
Heat the wine and meat stock together in a small pan over the fire, then pour the liquid into the potjie and cover with the lid.
Let the meat simmer over low coals for 3-4 hours, until it is tender.
Layer the leeks and baby marrows on top and simmer for another 20 minutes.
This can be made in a crockpot by cooking the same length of time on medium. If your crockpot does not have a medium cook 90 minutes on high then turn to low.