South African Tomoto Bredie Stew
From darcie21 14 years agoIngredients
- 1 kg beef or shoulder of mutton shopping list
- 2 T (30ml) oil shopping list
- 1 T (15ml) butter shopping list
- 2 t (10ml) sea salt shopping list
- ½ t (2,5ml) freshly ground black pepper shopping list
- 2 onions, chopped shopping list
- 6 ripe red tomatoes (or 1 x 400g tin whole tomatoes) shopping list
- 1 x 70 g tin tomato paste shopping list
- 1 t (5ml) sugar shopping list
- ¼ t (1ml) chilli powder shopping list
- ½ t (2,5ml) paprika shopping list
- 3 gloves garlic, crushed shopping list
- 1 t (2,5 ml) paprika shopping list
- 3 cloves garlic, crushed shopping list
- 1 t (5 ml) mixed herbs shopping list
- 1 ½ cups (375 ml) chicken stock shopping list
- 3 potatoes, diced shopping list
- 1 T (15 ml) potato flour or maizena shopping list
How to make it
- Cube the meat. Heat the oil/butter mixture in a big, heavy-bottomed saucepan until the butter discolours.
- Add the meat in batches and stir-fry until brown. Remove each batch with a slotted spoon and keep aside. Season the browned meat with salt and pepper.
- Brown the onions in the remaining oil. When golden, soft and glazed, add the tomatoes, tomato paste, sugar, chilli, paprika, garlic, herbs, water and stock cube. Bring to a slow simmering boil.
- Add the prepared meat. Simmer the bredie very slowly for 2 hours. Add the cubed potatoes and continue simmering fore another half an hour.
- Thicken the gravy with a little potato flour 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 rice to which a handful of chopped parsley has been added.
- It does not freeze well becuase of the potatoes so eat as much as you can or finish off the next day.
- Enjoy :)
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