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home > recipes > meat > tomato bredie
1 kilogram beef or mutton shoulder 2 tablespoons oil 1 tablespoon butter 2 teaspoons sea salt 1/2 teaspoon freshly ground black pepper 2 onions -- chopped 6 ripe red tomatoes 1 70 gram can tomato paste 1 teaspoon sugar 1/4 teaspoon chili powder 1/2 teaspoon paprika 3 cloves crushed garlic 1 teaspoon mixed herbs 1 1/2 cups water 1 chicken stock cube 3 potatoes -- diced 1 tablespoon potato flour Cube the meat. Heat the oil / butter mixture in a big, heavy-bottomed saucepan until the butter discolors. 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, chili, 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 for another 1/2 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.

Tomato Bredie


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keyword: tomato
keyword: bredie
ethnicity: african
recipes for meat
recipes by philpot
Email Address:
(posted November 26, 2008)

1 kilogram
beef or mutton shoulder
2 tablespoons oil
1 tablespoon
butter
2 teaspoons
sea salt
1/2 teaspoon freshly ground black pepper
2 onions -- chopped
6
ripe red tomatoes
1 70 gram can
tomato paste
1 teaspoon
sugar
1/4 teaspoon
chili powder
1/2 teaspoon
paprika
3 cloves crushed
garlic
1 teaspoon mixed
herbs
1 1/2 cups water
1
chicken stock cube
3 potatoes -- diced
1 tablespoon
potato flour

Cube the meat. Heat the oil / butter mixture in a big, heavy-bottomed saucepan until the butter discolors.

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, chili, 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 for another 1/2 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.


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