Print: 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.

Prep

27 min

Cook

64 min

Servings

Difficulty

Hard

Ingredients

1 tablespoon vegetable oil
3.5 pounds lamb or mutton breast chops , chopped into portions
2 tablespoons cake flour
1 large onion , chopped
2.25 pounds fresh tomatoes , chopped
1 tablespoon white vinegar
2 bays leaves
1 cube beef bouillon cube
1 teaspoon salt
1 teaspoon brown sugar
6 whole white peppercorns
0.5 teaspoons freshly ground black pepper
1 dash Worcestershire sauce
2 medium potatoes , Optional

Instructions

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. Return lamb chops to the saucepan; 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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/tomato-bredie