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. Can be taken along side brown rice.
- 1 tablespoon vegetable oil
- 3 1/2 pounds lamb or mutton breast chops, chopped into portions
- 2 tablespoons cake flour
- 1 large onion, chopped
- 2 1/4 pounds fresh tomatoes, chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper.
- 6 whole white peppercorns
- 2 bay leaves
- 1 teaspoon brown sugar
- 1 tablespoon white vinegar
- 1 dash Worcestershire sauce
- 1 cube beef bouillon cube
- 2 medium potatoes, quartered (optional)
- 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.