Tomato bredie
The bredie is South Africa's version of a good stew. This hearty recipe, which calls for fresh tomatoes and new potatoes, is perfect for the season. To allow its flavour to develop fully the dish must imperatively be prepared a day ahead, making it a great friend for a no-stress dinner party in front of the footie. Oh, and do make sure your coach is well protected. Goal-induced tomato sauce projections are highly likely.

Tomato bredie

Posted on June 10, 2010
Categories: Main Courses, meat and chicken, No-stress: make ahead
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Recipe by: Adapted from Tomato bredie recipe in "Cook with Ina Paarman", 2001
Busy:30 min, Total prep time: 2H40 min (prepare a day ahead)
Serves: 6 
Heat the olive oil and butter in a large heavy bottomed saucepan or a cast-iron pot.

Add the meat and brown it on all sides over high heat. Take it out of the pan and season with salt and pepper; reserve.

Toss the onions into the pan and sauté gently over low heat. When soft and glazed, add the tomatoes, tomato paste, sugar, spices, herbs, Worcestershire sauce, brandy and 200 mL water. Bring to the boil, add the meat and reduce to minimum heat. Cover tightly with a lid and simmer for 2 hours undisturbed.

After 2 hours, dilute the cornflour in a bit of water and stir it into the sauce. Add the potatoes, mix well and place the lid back on. Cook for another 35 minutes until the potatoes are cooked. The stew must feel moist but sticky so if you feel you may have too much liquid, cook the potatoes uncovered for the last 15-20 minutes..

When ready, leave to cool overnight at room temperature and store in the fridge the next day. Reheat 20 minute before serving, adding a dash of water if needed.

Serve with rice, parsley, and a green salad.

Heat the olive oil and butter in a large heavy bottomed saucepan or a cast-iron pot.

Add the meat and brown it on all sides over high heat. Take it out of the pan and season with salt and pepper; reserve.

Toss the onions into the pan and sauté gently over low heat. When soft and glazed, add the tomatoes, tomato paste, sugar, spices, herbs, Worcestershire sauce, brandy and 200 mL water. Bring to the boil, add the meat and reduce to minimum heat. Cover tightly with a lid and simmer for 2 hours undisturbed.

After 2 hours, dilute the cornflour in a bit of water and stir it into the sauce. Add the potatoes, mix well and place the lid back on. Cook for another 35 minutes until the potatoes are cooked. The stew must feel moist but sticky so if you feel you may have too much liquid, cook the potatoes uncovered for the last 15-20 minutes..

When ready, leave to cool overnight at room temperature and store in the fridge the next day. Reheat 20 minute before serving, adding a dash of water if needed.

Serve with rice, parsley, and a green salad.

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Out of tomato season 1 400g cans of chopped tomatoes may be used instead of fresh tomatoes.
Ingredients

1 Kg beef or mouton shoulder, cubed
2 tablespoons oil
1 tablespoon butter
2 teaspoons sea salt
½ teaspoon freshly ground black pepper
2 onions, finely chopped
6 large ripe tomatoes, diced
70 g tomato concentrate
1 tablespoon sugar
A dash of Worcestershire sauce
¼ teaspoon chili powder
½ teaspoon paprika
3 large garlic cloves, pressed or chopped
2 teaspoons dried herbs (I used oregano, rosemary, and 2 bay leave)
A small glass of brandy
8 medium-sized new potatoes, peeled and cut in large dice
1 tablespoon cornflour

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