• 30ml cooking oil
  • 1,5kg Brito’s beef short rib
  • 2 large onions, diced
  • 3 stalks celery, sliced
  • 2 x 410g Rhodes tomato & onion mix
  • 2 Knorrox beef stock cubes
  • 10ml garlic salt
  • 750ml water (plus extra is needed)
  • 1 St Louis bay leaf
  • St Louis salt & pepper to taste


  1. In a potjie or cast-iron pot, heat oil and brown meat on all sides
  2. Add onion and celery and continue to fry until softened
  3. Mix the water and stock cubes and stir until the cubes have dissolved
  4. Add the beef stock, tins of tomatoes, and season with garlic salt
  5. Mix and add bay leaf and black pepper
  6. Cover and allow to simmer for about 2 ½ hours, or until the meat is tender
  7. Check liquid frequently to ensure the bottom does not burn
  8. When ready to serve, adjust seasoning to your liking
  9. If desired, you can add a few cooked diced potatoes just before the end.
  10. Enjoy with rice, pap or bread