Tomato Bredie

Name: Tomato Bredie
Prep time: 30 min
Cook time: 120 min
Yield: 6
Ingredients: 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)

⏱️ Ready in 2h 30m 🥄 Prep 30 min 🔥 Cook 2h 👥 6 servings 👁️ 1 views

This is a traditional South African meal, and is good winter fare. Bredie is an old Cape name for a dish of meat and vegetables stewed together so that the flavors intermingle. 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. The flavor improves if left a day or two before eating. Nice with brown rice.

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🔗 Recipe adapted from AllRecipes

#Dinner

📊 At a Glance

Prep 30 min

Cook 2h

Serves 6

Difficulty Hard

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 531

% Daily Value*

Total Fat 31.2g 40%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 633mg 28%

Total Carbohydrate 25.3g 9%

Dietary Fiber 4.4g 16%

Total Sugars 6.9g

Protein 36.8g 74%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.