Tomato Bredie

Tomato bredie is a popular South African meal and good winter fare. Bredie is an old Cape name for a dish of meat and vegetables stewed together so that the flavors intermingle. The gravy is rich, thick, and full-bodied and obtained by using meat with a fair amount of bone and fat, rolling it in flour, and browning it before the vegetables are added. The flavor improves if left a day or two before eating. Nice with brown rice.


Recipes · Cuisine · African


Prep Time: 30 mins
Cook Time: 2 hrs 15 mins
Servings: 6
Total Time: 2 hrs 45 mins

Ingredients

Ingredients List

  • 1 tablespoon vegetable oil

  • 3 ½ pounds lamb or mutton breast chops, chopped into portions

  • 2 tablespoons cake flour

  • 1 large onion, chopped

  • 2 ¼ pounds fresh tomatoes, chopped

  • 1 tablespoon white vinegar

  • 2 bay leaves

  • 1 cube beef bouillon cube

  • 1 teaspoon salt

  • 1 teaspoon brown sugar

  • 6 whole white peppercorns

  • ½ teaspoon freshly ground black pepper

  • 1 dash Worcestershire sauce

  • 2 medium potatoes, quartered (Optional)


Directions

  1. Heat oil in a large, heavy-bottomed saucepan over medium-high heat.

  2. Dredge lamb in flour; shake off excess.

  3. Cook lamb in hot oil until browned all over. Transfer lamb to a plate, reserving drippings in the pan.

  4. Cook and stir onion in drippings until soft, about 5 minutes. Mix in tomatoes. Season with bay leaves, bouillon, salt, brown sugar, white peppercorns, black pepper, and Worcestershire sauce. Cover, reduce heat, and simmer for 1 hour and 15 minutes. Stir occasionally, making sure nothing sticks to the bottom of the pan.

  5. Stir in potatoes; continue cooking until potatoes are cooked and meat is tender, about 45 minutes more.


Nutrition Facts (per serving)

Nutrition Facts
531 Calories
31g Fat
25g Carbs
37g Protein


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