Typically South African tomato bredie is a stew,also referred to in Afrikaans as ‘tamatiebredie’, normally made with mutton or lamb.
It is a delicious tomato stew traditionally served with fluffy white rice!
Author: Fazila Olla-Logday
Recipe type: Main
Cuisine: South African
Typically South African tomato bredie is a stew,also referred to in Afrikaans as 'tamatiebredie', normally made with mutton or lamb.It is a delicious tomato stew traditionally served with fluffy white rice
- 1 kg beef or shoulder of mutton cut in small chunks
- 2 tbles oil
- 1 tbles butter
- 2 onions, chopped
- 2 tsps garlic paste
- 2 tsps salt
- Ripe red tomatoes (approx 1 kg peeled and chopped) or 2 cans peeled and chopped tomatoes
- 1 x 70 g tin tomato paste
- 1 tbles sugar
- ½ tsp.chilli powder
- 3 potatoes, diced
- 1 tbles cornflour
- Braise the onions in heated oil and butter until golden for approx 5-10mins.
- Add meat, salt and garlic paste and simmer over medium heat for approx 30 minutes, stirring from time to time adding very small quantities of water if needed.
- Add tomatoes,tomato paste, sugar, chilli powder and simmer very slowly for a further 30 mins
- Add the cubed potatoes and continue simmering for another half an hour.
- Thicken the gravy with a little cornflour mixed with water.
- The bredie improves with keeping.
- Prepare a day in advance and leave to mature in the refrigerator.
- Reheat and serve with fluffy steamed white rice