Tomato Bredie Recipes

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TOMATO BREDIE



Tomato Bredie image

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.

Provided by WILLIAM R

Categories     World Cuisine Recipes     African

Time 2h30m

Yield 6

Number Of Ingredients 14

1 tablespoon vegetable oil
3 ½ pounds lamb or mutton breast chops, chopped into portions
2 tablespoons cake flour
1 large onion, chopped
2 ¼ pounds fresh tomatoes, chopped
1 teaspoon salt
½ 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

Steps:

  • 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.

Nutrition Facts : Calories 531.1 calories, Carbohydrate 25.3 g, Cholesterol 134.2 mg, Fat 31.2 g, Fiber 4.4 g, Protein 36.8 g, SaturatedFat 12.4 g, Sodium 633.1 mg, Sugar 6.9 g

TOMATO BREDIE



Tomato Bredie image

Typically South African tomato bredie is a stew,also referred to in Afrikaans as 'tamatiebredie', normally made with mutton or lamb.It is a delicious tomato stew traditionally served with fluffy white rice

Provided by Fazila Olla-Logday

Categories     Main

Yield 6

Number Of Ingredients 12

1 kg beef or shoulder of mutton cut in small chunks
2 tbles oil
1 tbles butter
2 onions, chopped
2 tsps garlic paste
2 tsps salt
Ripe red tomatoes (approx 1 kg peeled and chopped) or 2 cans peeled and chopped tomatoes
1 x 70 g tin tomato paste
1 tbles sugar
½ tsp.chilli powder
3 potatoes, diced
1 tbles cornflour

Steps:

  • Braise the onions in heated oil and butter until golden for approx 5-10mins.
  • Add meat, salt and garlic paste and simmer over medium heat for approx 30 minutes, stirring from time to time adding very small quantities of water if needed.
  • Add tomatoes,tomato paste, sugar, chilli powder and simmer very slowly for a further 30 mins
  • Add the cubed potatoes and continue simmering for another half an hour.
  • Thicken the gravy with a little cornflour 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 white rice

TOMATO BREDIE



Tomato Bredie image

Make and share this Tomato Bredie recipe from Food.com.

Provided by GT in SA

Categories     Stew

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 kg mutton, cut into 25cm pieces
1 kg very ripe sunripened tomatoes, skinned and chopped
1 green chili pepper, deseeded and chopped finely
2 large onions, sliced
1/2 teaspoon freshly ground black peppercorns
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 cup water
2 tablespoons oil, your preference
salt and pepper

Steps:

  • Cook onions, peppercorns, cloves and 1/2 cup water in saucepan until water has evaporated.
  • Add oil and cinnamon and fry for 1 minute, stirring constantly.
  • Add meat, stir thoroughly, turn down heat, cover with tight-fitting lid and simmer for 30 minutes stirring occasionally.
  • Add tomatoes and chili, adjust seasoning to taste, replace lid and simmer for a further 45 minutes stirring occasionally.
  • Serve with boiled potatoes and yellow rice.

Nutrition Facts : Calories 820.2, Fat 52.5, SaturatedFat 19.8, Cholesterol 240, Sodium 196.9, Carbohydrate 18.8, Fiber 4.5, Sugar 10.4, Protein 66.9

BOEREWORS AND TOMATO BREDIE



Boerewors and Tomato Bredie image

Provided by Food Network

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 19

3 pounds lean boneless beef sirloin or chuck, cubed
3 pounds boneless pork shoulder, cubed
4 teaspoons ground coriander seeds,
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 pound pork fatback, finely chopped
1/2 cup red wine vinegar
Sausage casing, optional
Tomato Bredie, recipe follows
2 tablespoons canola or rice bran oil
2 large onions, thinly sliced
2 pounds ground pork
2 (14 1/2-ounce) cans crushed tomatoes
2 Idaho potatoes, peeled and thinly sliced
1 fresh green chile, such as jalapeno, chopped, or red chile flakes
Salt and freshly ground black pepper

Steps:

  • One day ahead: In a large bowl, combine the beef, pork, coriander, salt, pepper, cloves, nutmeg, and allspice. Mix until combined. Cover, and marinate in the refrigerator overnight.
  • On the day of serving: Grind the meat mixture in a meat grinder. Add the fatback and vinegar to the meat and mix well. Stuff the meat into sausage casing, if using, or else form the mixture into sausage patties. In a skillet set over medium-high heat, cook the boerewors until browned.
  • Serve the boerewors with the Tomato Bredie.
  • Heat the oil in a large saute pan set over medium heat, and saute the onions until they're transparent. Add the pork and cook until brown. Add the tomatoes, potatoes, and chile to taste. Cook, stirring occasionally, until the potatoes are tender and the tomato liquid is almost gone, about 20 minutes.

TOMATO LAMB BREDIE



Tomato Lamb Bredie image

Editor's note: The recipe and introductory text below are from Dinner After Dark: Sexy, Sumptuous Supper Soirées by Colin Cowie. A bredie is the typical slow-cooked stew of Cape Malay cuisine, which is best prepared in a heavy-bottom cast-iron pot or potjie. I've adapted it in a recipe that takes just over an hour to cook. Traditionally, this type of dish would probably have been made with just the lamb knuckles, but I've added the shoulder to provide some additional meat. The sweet and savory flavors are wholly authentic; the dish is like a curry with an extra measure of sweetness to balance the hot spice. You'll taste the delightful hint of cinnamon, which speaks unmistakably of the Orient. It's great with aromatic basmati rice, flavored with chicken stock, turmeric, garlic, and raisins.

Provided by Colin Cowie

Categories     Soup/Stew     Herb     Lamb     Potato     Tomato     Sauté     Dinner     Meat     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 17

4 1/2 tablespoons sunflower oil (or some other medium to light vegetable oil)
2 large yellow onions, coarsely chopped (about 4 cups)
3 bay leaves
3 cinnamon sticks
2 1/2 pounds lamb knuckles, cut into 1 1/2-inch cubes
1 1/2 pounds boneless lamb shoulder, cut into 1 1/2-inch cubes
3 tablespoons all-purpose flour
1/4 cup white wine
1 large ripe tomato (1/2 pound) peeled and chopped
4 garlic cloves, crushed
2 teaspoons coarse sea salt
1 teaspoon freshly ground black pepper
1 spicy red dry chili pepper, crushed (approximately 1 tablespoon; the amount can be adjusted according to taste), or 1/2 tablespoon hot red pepper flakes
2 1/2 tablespoons tomato paste
4 medium potatoes, peeled, quartered and placed in a bowl of cold water
2 1/2 tablespoons sugar
2 tablespoons chopped flat-leaf parsley or cilantro, for garnish

Steps:

  • 1. Place 2 1/2 tablespoons of the oil in a large Dutch oven, Crock Pot, or cast-iron stew pot over medium heat. Add the onions, bay leaves, and cinnamon sticks and sauté, stirring constantly for about 10 minutes, or until golden. Remove from the pot and set aside.
  • 2. Dust the meat with flour and divide it into two batches. Add 1 tablespoon of oil to the pot over medium heat, add the first batch of meat, and brown on all sides, approximately 5 minutes. Remove the browned meat from the pot and set aside. Add the remaining tablespoon of oil to the pot and repeat the browning process for the second batch. Remove excess grease from the pot by using a large ladle or spoon.
  • 3. Add the white wine to the pot, reduce the heat, and deglaze using a wooden spoon. Return the reserved meat and the onions, bay leaves, and cinnamon stick to the pot. Add the tomato, crushed garlic, salt and pepper, chili, and tomato paste. Cover the pot and simmer over medium heat for 40 minutes, stirring from time to time. Add the potatoes and sugar, and cook until tender, about 20 minutes. Remove the lid from the pot, stir, and cook, for a final 15 minutes. Garnish with chopped parsley or cilantro and serve the bredie hot with rice on the side.

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