Typically South African Tomato Bredie is a stew, also referred to in Afrikaans as 'tamatiebredie', normally made with mutton or lamb.
- Prep Time: 15 mins
- Cook Time: 120 mins
- Total Time: 135 mins
kg beef or shoulder of mutton
2 T (30ml) oil
1 T (15ml) butter
2 t (10ml) sea salt
½ t (2,5ml) freshly ground black pepper
2 onions, chopped
6 ripe red tomatoes (or 1 x 400g tin whole tomatoes)
1 x 70 g tin tomato paste
1 t (5ml) sugar
¼ t (1ml) chilli powder
½ t (2,5ml) paprika
3 gloves garlic, crushed
1 t (2,5 ml) paprika
3 cloves garlic, crushed
1 t (5 ml) mixed herbs
1 ½ cups (375 ml) chicken stock
- Cube the meat. Heat the oil/butter mixture in a big, heavy-bottomed saucepan until the butter discolours.
- Add the meat in batches and stir-fry until brown. Remove each batch with a slotted spoon and keep aside. Season the browned meat with salt and pepper.
- Brown the onions in the remaining oil. When golden, soft and glazed, add the tomatoes, tomato paste, sugar, chilli, paprika, garlic, herbs, water and stock cube. Bring to a slow simmering boil.
- Add the prepared meat. Simmer the bredie very slowly for 2 hours. Add the cubed potatoes and continue simmering fore another half an hour.
- The bredie improves with keeping. Prepare a day in advance and leave to mature in the refrigerator.