Simmer the short ribs slowly and you’ll go weak at the knees.

Although the gamey flavour of the venison gives this potjie a deep richness, beef will work equally well here. Samp and beans have great texture and, with a little rosemary and butter, make an inexpensive side dish.
Serves 4–6


  • 2kg beef short ribs
  • 6 sticks cinnamon
  • 6 whole star anise
  • 5cm piece ginger, peeled and sliced
  • 2 cloves garlic, crushed
  • 1/4 cup brown sugar
  • 3/4 cup oyster sauce
  • 3/4 cup rice wine vinegar
  • 1 cup water
  • Juice of 1 lemon
  • Rice and fresh coriander, to serve

Place the beef, cinnamon, star anise, ginger, garlic, sugar, oyster sauce, vinegar and water in a baking dish and cover tightly with aluminum foil.

Roast at 180C for two hours. Remove foil and roast for a further 30 minutes or until tender and sticky. Squeeze the lemon juice over and serve with a mixture of brown and wild rice and fresh coriander on the side.

Top Tip: It’s also delicious with soft polenta, mashed potatoes, slow-cooked lentils or sesame noodles.

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