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Tomato Bredie is a traditional South African meal. The Bredie is an old Cape name for a dish of meat and vegetables stewed together so that the flavors get mixed. 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 to it. The flavor improves if left a day or two before eating. It can be taken alongside brown rice.
Where Does Tomato Bredie Come From?
Tomato bredie is a South African stew, referred to in Afrikaans as ‘tamatiebredie’, normally made with mutton.
What is The Difference Between a Stew and a Bredie?
As nouns the difference between stew and bredie is that stew is (label) a cooking-dish used for boiling; a cauldron or stew can be a steward or stewardess on an airplane while bredie is (south african english) a thick stew of meat and vegetables.
How Many Calories Are in a Tomato Bredie?
There are 44 calories in 100 g of Woolworths Tomato Bredie Cook-in-Sauce.
Tips to Make The Best Tomato Bredie
When most persons initially attempts to make a tomato bredie they found out that the results were a bit watery and that the meat would sometimes be a little tough. You can get around this by first dredging the meat in flour before browning it thoroughly and then by cooking the entire thing in the oven and not on the stove as it is usually done.
Cooking it in the oven helps the tomatoes break-down and creates an intensity in the gravy that you wouldn’t otherwise get when cooking it in the conventional way. Making your bredie this way makes the meat invariably melt-in-your-mouth tender and the sauce is thick and bursting with flavor.
Serve with: Traditionally a bredie should be served with plain white rice with some fresh parsley as a garnish. Alternatively, it is also delicious with some mash potato and some steamed green beans or broccoli
How to Store Tomato Bredie
Like any meat stew, tomato bredie tastes even better the next day. But if you’re going to refrigerate it a day before eating, leave out the potatoes. Add them when reheating, slowly, giving them 40 minutes or so to cook. (Refrigeration allows you to skim off some of the excess lamb fat—something you should do even if serving hot.)
Serve with: Traditionally a bredie should be served with plain white rice with some fresh parsley as a garnish. Alternatively, it is also delicious with some mash potato and some steamed green beans or broccoli
Check out other South Africa Recipe Here
Tomato Bredie
Ingredients for Tomato Bredie
Ingredients
- 1 tbsp vegetable oil
- 3 1/2 pounds lamb or mutton breast chops, chopped into portions
- 2 tbsp cake flour
- 1 Large onion, chopped
- 2 1/4 Pounds fresh tomatoes, chopped
- 1 tbsp Salt
- 1/2 tbsp teaspoon freshly ground black pepper
- 6 whole white peppercorns
- 1 tbsp brown sugar
- 2 bay leaves
- 1 tbsp white vinegar
- 1 dash Worcestershire sauce
- 1 cube beef bouillon cube
- 2 medium potatoes, quartered (optional)
Instructions
- Heat oil over medium-high heat in a large, heavy-bottomed saucepan.
- Dredge meat in flour, and cook in hot oil until well browned.
- 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.
- 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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