Chef Ollie’s Wolves of Winter Potjie Recipe

When the temperature drops, there's nothing quite like gathering around the fire with a hearty meal and a great beer in hand. Winter is all about slowing down, sharing stories and enjoying food that's been cooked with time and care.

This year, we've teamed up with Chef Ollie to create the ultimate winter feast, a potjie pot with soft, fluffy dombolo that's slow-cooked with our limited-edition Wolves of Winter Oatmeal Stout.

Whether you're planning a weekend around the braai, cooking for friends or simply looking for your next winter favourite, this recipe is guaranteed to warm both the table and the soul.

Chef Ollie's Potjie pot with Dombolo

Serves: 8–10
Cooking Time: Approximately 2 hours

Ingredients

Beef

• 4kg mixed beef stewing cuts (neck, shin and hindquarter preferred)
• 2–3 tbsp beef tallow

Dry Brine

• 1 tbsp fine sea salt
• 1 tbsp brown sugar
• 1 tbsp sweet paprika
• 1 tbsp Six Gun Grill Seasoning
• 1 tsp freshly ground black pepper

Potjie

• 4 large onions, sliced
• 5 large carrots, cut into chunky pieces
• 8 cloves garlic, bashed
• 4 sprigs fresh thyme
• 2 tsp ground cumin and coriander
• 3 bay leaves
• 1 knob butter
• 330ml Jack Black Wolves of Winter Oatmeal Stout
• 800ml hot water mixed with 2 beef stock cubes

Method

1. Rub the beef with the dry brine and refrigerate for 6–10 hours. Remove from the fridge an hour before cooking.
2. Heat a potjie over hot coals and add the beef tallow.
3. Brown the beef well, then remove and set aside.
4. Add the onions, carrots, garlic, thyme and bay leaves. Stir, cover and cook for a minute before adding the butter and cumin-coriander mix.
5. Pour in the Jack Black Wolves of Winter Oatmeal Stout, scraping up all the caramelised bits from the bottom of the pot.
6. Once the beer has reduced, return the beef to the pot and add a small splash of hot beef stock. The pot should gently steam rather than simmer in liquid, adding more stock only when needed.
7. Cook for approximately two hours, stirring occasionally, until the beef is tender and coated in a rich onion gravy.

Dombolo

Ingredients

• 500g cake flour
• 10g instant yeast
• 1 tbsp sugar
• 1 tsp salt
• 30g melted butter
• 300ml warm water

Method

1. Mix all the ingredients into a soft dough and knead for 10 minutes.
2. Leave to rise until doubled in size.
3. Knock the dough back, divide into seven balls and leave to rise again under a cloth.
4. Place the dough balls on top of the stew, cover and cook without lifting the lid for 20–25 minutes, until soft and fluffy.

Serve with butter and chakalaka for the full experience.

Grab your limited-edition Wolves of Winter while stocks last and recreate this winter feast at home.

 Shop Wolves of Winter here - here

Winter Was Made for Good Beer and Great Food

Some meals deserve to be savoured. This is one of them.

Fire up the coals, invite your favourite people over, crack open a Wolves of Winter and let the potjie do the talking. Because good food, great beer and even better company are what winter is all about.