Tomato Bredie

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.

• Preparation Time: 30 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 30 mins
• Calories: 531 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon vegetable oil
• ½ teaspoon freshly ground black pepper
• 1 large onion, chopped
• 1 tablespoon white vinegar
• 2 bay leaves
• 1 dash Worcestershire sauce
• 1 cube beef bouillon cube
• 1 teaspoon brown sugar
• 2 tablespoons cake flour
• 3 ½ pounds lamb or mutton breast chops, chopped into portions
• 2 ¼ pounds fresh tomatoes, chopped
• 6 whole white peppercorns
• 2 medium potatoes, quartered (Optional)

Recipe Instructions

Step 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.

Step 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.

Step 3

Stir in the potatoes and cook for an additional 45 minutes, until the potatoes are done and the meat is tender.