Tomato Bredie
Tomato bredie, a beloved South African dish, makes for a hearty winter meal. Bredie, an age-old Cape term, refers to a stew where meat and vegetables meld their flavors through slow cooking. The sumptuous gravy, dense and robust, is achieved by coating meat with bone and fat in flour, then browning it before incorporating the vegetables. Allowing the flavors to meld over a day or two enhances the taste, and it pairs wonderfully with brown rice.
Ingredients
- 1 tablespoon vegetable oil
- 3 ½ pounds lamb or mutton breast chops, chopped into portions
- 2 tablespoons cake flour
- 1 large onion, chopped
- 2 ¼ pounds fresh tomatoes, chopped
- 1 tablespoon white vinegar
- 2 bay leaves
- 1 cube beef bouillon cube
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 6 whole white peppercorns
- ½ teaspoon freshly ground black pepper
- 1 dash Worcestershire sauce
- 2 medium potatoes, quartered (Optional)
Instructions
- Heat oil in a large, heavy-bottomed saucepan over medium-high heat.
- Dredge lamb in flour; shake off excess.
- Cook lamb in hot oil until browned all over. Transfer lamb to a plate, reserving drippings in the pan.
- Cook and stir onion in drippings until soft, about 5 minutes. Mix in tomatoes. Return lamb chops to the saucepan; season with bay leaves, bouillon, salt, brown sugar, white peppercorns, black pepper, and Worcestershire sauce. Cover, reduce heat, and simmer for 1 hour and 15 minutes. Stir occasionally, making sure nothing sticks to the bottom of the pan.
- Stir in potatoes; continue cooking until potatoes are cooked and meat is tender, about 45 minutes more.
Nutrition
Calories: 531kcalCarbohydrates: 25gProtein: 37gFat: 31gSaturated Fat: 12gCholesterol: 134mgSodium: 633mgPotassium: 1036mgSugar: 7gVitamin C: 38mgCalcium: 66mgIron: 4mg
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