Beef recipes
50 minutes
Brisket with sweet-and-sour plums

1. Place the beef in a large cast-iron pot. Add the remaining ingredients and enough cold water to cover. Cover with a lid.
2. Place on a trivet over medium coals and cook for 3 hours, or until tender when tested with a fork.
3. To serve, slice the corned beef and sandwich between the charred hot cross buns with a good dollop of aïoli and pickle.
Cook's note: This is a nice way to use up pickled onion vinegar. I always use it in salad dressings instead of throwing it away.
Find more potjie recipes here.
Photograph: Jan Ras
Food Production: Abigail Donnelly
Food Assistants: Bianca Strydom and Ellah Maepa