Continental Recipe

How To Prepare Tomato Bredie

How To Prepare Tomato Bredie

South African tomato bredie is a stew,also referred to in Afrikaans as ‘tamatiebredie’, normally made with mutton or lamb.

Tomato bredie is a South African stew made with tomatoes, butter, onions, garlic, chili, potatoes, and either beef or mutton cut into small cubes. 

The dish is traditionally served with fluffy white rice on the side.

It is recommended to prepare tomato bredie a day in advance and leave it in the refrigerator, since it develops more flavor when reheated the next day.

 

STORAGE AND REHEATING

Tomato bredie will keep well in the fridge for up to 5 days if sealed airtight. Can be frozen for up to a month

It can also be frozen for up to 6 months for longer storage.Simply defrost in the fridge overnight.

Gently heat on the stove. Alternatively, reheat it in the oven or microwave.

 

RECIPE TIPS

Tomatoes all have different tartness, so you will need to season the bredie with sugar to balance the taste.

If you can find lamb or mutton chops on the bone, then use that. It has the best flavour.

Remove excess fat from the meat after frying. Too much fat will result in a heavy, unhealthy, oily stew

Stir often to avoid it burning. Cook it in the oven or slow cooker if you can’t keep an eye on it to prevent burning.

 

OTHER INGREDIENTS ALTERNATIVES YOU CAN ADD TO RECIPE

Instead of lamb or mutton, you can use beef, chicken, pork or goat. You can also use shrimps and mussels to make a seafood version.

READ ALSO:   Skillet Chicken Pot Pie

OR You can omit all the animal protein and add something like eggplant, cauliflower, pumpkin, white cabbage, chickpeas and beans.

Add thyme or oregano at the start of cooking or fresh basil right before serving

 

 

RECIPE INGREDIENTS

3 1/2 pounds lamb or mutton breast chops, chopped into portions

2 tablespoon flour

1 Large onion, chopped

2 1/4 Pounds fresh tomatoes, chopped

Salt to taste

1/2 tablespoon teaspoon freshly ground black pepper

2-3 carrots, cut in medium pieces

6 whole white peppercorns

1 tablespoon brown sugar

2 bay leaves

1 tablespoon white vinegar

1 dash Worcestershire sauce

1 cube beef bouillon cube

2 medium potatoes, quartered (optional)

1 tablespoon vegetable oil

Thyme

Fresh Basil

 

 

DIRECTIONS ON HOW TO PREPARE TOMATO BREDIE

Heat oil over medium-high heat in a large saucepan.

In a bowl, 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. Serve Warm

 

HERE ARE MORE RECIPES FROM SOUTH AFRICAN

BUNNY CHOW RECIPE

SKILPADJIES RECIPE

HOENDERPASTEI RECIPE

 

RECIPE VIDEO

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

How To Prepare Tomato Bredie

Serves: 1 Prep Time: Cooking Time:
Nutrition facts: 200 calories 5 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3 1/2 pounds lamb or mutton breast chops
  • 2 tablespoon flour
  • 1 Large onion, chopped
  • 2 1/4 Pounds fresh tomatoes, chopped
  • Salt to taste
  • 1/2 tablespoon freshly ground black pepper
  • 2-3 carrots, cut in medium pieces
  • 6 whole white peppercorns
  • 1 tablespoon brown sugar
  • 2 bay leaves
  • 1 tablespoon white vinegar
  • 1 dash Worcestershire sauce
  • 1 cube beef bouillon cube
  • 2 medium potatoes, quartered (optional)
  • 1 tablespoon vegetable oil
  • Thyme
  • Fresh Basil

Instructions

  • Heat oil over medium-high heat in a large saucepan.
  • In a bowl, 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. Serve Warm

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