Delicious Tomato Bredie
ready for serving
This Tomato and Mutton Stew recipe is a firm South African favourite and is definitely in the mainstream of South African cuisine.
A good bredie should be made with only a small amount of liquid which helps to concentrate the flavors. One should also not remove any fat from the mutton as this helps to make a rich gravy for the Tomato Bredie.
2lb [900g] mutton shoulder
375ml (1½ cups water
6 ripe red tomatoes
70g (2½ oz) can tomato paste
3 cloves garlic
1 chicken stock cube
30ml (2 Tbsp) oil
15ml (1 Tbsp) butter
15ml (1 Tbsp) potato flour
10ml (2 tsp) sea salt
5ml (1 tsp) sugar
5ml (1 tsp) mixed herbs
2.5ml (½ tsp) freshly ground black pepper
2.5ml (½ tsp) paprika
1ml (¼ tsp chili powder
Note:- You may substitute beef for the mutton, if you have to... To my mind the bredie is not quite so tasty & rich when made with beef.
To make the Bredie
Cut the meat into 1 to 1½ inch [2 to 4cm] cubes
Peel and dice the potatoes.
Peel and crush the cloves of garlic.
Peel and chop the onions.
Heat the oil and butter in a big, heavy-bottomed saucepan, over medium heat 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.
Sauté the onions in the remaining oil until golden, soft and translucent
Add the tomatoes, tomato paste, sugar, chilli, paprika, garlic, herbs, water and stock. Bring to a slow boil.
Add the prepared meat, reduce the heat, cover and simmer the bredie very slowly for 2 hours.
Add the cubed potatoes and continue simmering for another ½ hour.
Thicken the gravy with a little potato flour mixed with water.
Prepare the Tomato Bredie a day in advance and leave to mature in the refrigerator.
Tomato Bredie and Yellow rice
a delicious result
Reheat and serve with steamed rice. Traditionally, a handful of chopped parsley will be added to the rice.
For appetising colour change serve with yellow rice.
This Tomato and Mutton Stew Recipe is easy to prepare and makes a lovely rich tasting dish, especially welcoming on cold winter nights
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My Cape Malay Kitchen is a relatively new release which has immediately claimed a prominent place amongst my favourite recipe books. If you are interested in Cape Malay cooking, culture and life, I strongly recommend this excellent book, which will provide many delightful meals and insights into a loving daughter's relationship with an ill father
Faldela Williams is a renowned Cape Malay cook and her The Cape Malay Illustrated Cookbook provides comprehensive and easy to follow instructions for many delicious traditional Cape Malay recipes.
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