Tomato Bredie

Tomato Bredie

10
WILLIAM R 0

"This is a traditional South African meal, and is 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 is 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."

Ingredients

2 h 30 m {{adjustedServings}} servings 531 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 531 kcal
  • 27%
  • Fat:
  • 31.2 g
  • 48%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 36.8 g
  • 74%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 633 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oil over medium-high heat in a large, heavy-bottomed saucepan. Dredge meat in flour, and cook in hot oil until well browned.
  2. Stir in onions, and cook until onions are soft, about 5 minutes. Mix in tomatoes. Season with salt, black pepper, white peppercorns, bay leaves, brown sugar, vinegar, Worcestershire sauce, and beef bouillon cube. Cover, reduce heat, and simmer for 1 1/4 hours. Stir occasionally, making sure nothing sticks on the bottom of the pot.
  3. Stir in the potatoes and cook for an additional 45 minutes, until the potatoes are done and the meat is tender.
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Reviews

10
  1. 13 Ratings

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Good recipe. Can be cooked in a covered cast-iron casserole inside the oven (Dutch Oven style). Add a few drops of lemon juice or (sour)clover leaves. (Zuuring in South Africa)

This is a very good recipe. I added 2 tbsl. of lemon juice, 4 cloves of garlic and I used fingerling potatoes instead. Turned out very nice.

love this recipe andno fights to get our picky eater kids to eat it either. They came back for seconds.