Tomato Bredie

Tomato Bredie Recipe from South Africa | Ingredients & Steps

Region / culture: South Africa | Servings: - 6

Introduction

Tomato Bredie is a traditional South African stew that is hearty, flavorful, and perfect for a comforting meal. This dish is made with tender mutton shoulder, ripe red tomatoes, and a blend of aromatic spices. It is a dish that is loved by many for its rich flavors and comforting qualities.

History

Tomato Bredie has its roots in South African cuisine, where it is a popular dish enjoyed by families and friends alike. The word "bredie" is derived from the Malay word "bredi," which means a type of stew. This dish has been passed down through generations and has become a staple in many South African households.

Ingredients

1 kg beef or mutton shoulder
2 tbsp oil
1 tbsp butter
2 tsp sea salt
0.5 tsp freshly ground black pepper
2 onions, chopped
6 ripe red tomatoes
70 g tomato paste
1 tsp soft brown sugar
0.25 tsp chilli powder
0.5 tsp paprika
3 cloves crushed garlic
1 tsp mixed herbs
1.5 cup water
1 chicken stock cube
3 potatoes, peeled and diced
1 tbsp potato flour (or cornflour)

How to prepare

Cube the meat.
Heat the oil and butter mixture in a large, heavy-bottomed saucepan until the butter turns golden.
Add the meat in batches and stir-fry until it browns.
Remove each batch with a slotted spoon and set aside.
Season the browned meat with salt and pepper.
Brown the onions in the remaining oil.
Once they turn golden, soft, and glazed, add the tomatoes, tomato paste, sugar, chili, paprika, garlic, herbs, water, and stock cube.
Bring the mixture 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 0.5 hour.
Thicken the gravy by mixing a little potato flour with water and adding it to the pot.

Variations

You can substitute the mutton shoulder with beef or lamb for a different flavor profile.
Add vegetables such as carrots, peas, or green beans for added nutrition.

Cooking Tips & Tricks

Make sure to brown the meat in batches to ensure that it browns evenly and develops a rich flavor.

- Slow simmering the bredie for a few hours allows the flavors to meld together and the meat to become tender.

- Thicken the gravy with a cornflour mixture to achieve the perfect consistency.

Serving Suggestions

Serve Tomato Bredie with steamed rice or crusty bread for a complete meal.

Cooking Techniques

Browning the meat before simmering ensures a rich flavor in the dish.

- Slow simmering the stew allows the flavors to develop and the meat to become tender.

Ingredient Substitutions

You can use vegetable oil instead of butter for a dairy-free option.

- Substitute the mutton shoulder with chicken for a lighter version of the dish.

Make Ahead Tips

Tomato Bredie can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits.

Presentation Ideas

Serve Tomato Bredie in a large serving bowl garnished with fresh herbs for a beautiful presentation.

Pairing Recommendations

Pair Tomato Bredie with a glass of red wine or a refreshing beer for a perfect meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

25g per serving

Fats

15g per serving

Proteins

30g per serving

Vitamins and minerals

This dish is rich in Vitamin C, Vitamin A, Iron, and Potassium.

Alergens

This recipe contains dairy (butter) and may contain gluten (cornflour).

Summary

Tomato Bredie is a nutritious dish that is high in protein and vitamins. It is a well-balanced meal that is both delicious and satisfying.

Summary

Tomato Bredie is a delicious and comforting stew that is perfect for a family meal or gathering. With its rich flavors and tender meat, this dish is sure to become a favorite in your household. Enjoy the taste of South Africa with this traditional recipe.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Tomato Bredie. It was a warm summer day, and I was visiting my dear friend Sarah in her quaint little cottage by the sea. Sarah was an incredible cook, and her kitchen was always filled with the most delicious aromas and mouth-watering dishes.

As soon as I walked into her kitchen that day, I was hit with the savory scent of tomatoes, garlic, and spices wafting through the air. Sarah was standing over the stove, stirring a pot of bubbling red stew with a look of pure concentration on her face.

"What are you making, Sarah?" I asked, unable to resist the temptation of the delicious smell.

"It's a traditional South African dish called Tomato Bredie," she replied with a smile. "It's one of my favorite recipes, passed down to me from my grandmother."

I watched in awe as Sarah added a handful of fresh herbs and a sprinkle of secret spices to the pot, each ingredient carefully measured and added with love. She explained to me that Tomato Bredie was a slow-cooked stew made with tender pieces of lamb, ripe tomatoes, and a flavorful blend of spices.

As I sat at Sarah's kitchen table, savoring every bite of the rich, hearty stew, I knew I had to learn how to make it myself. I begged Sarah to teach me her grandmother's recipe, and she agreed with a twinkle in her eye.

Over the next few days, Sarah patiently guided me through the process of making Tomato Bredie, sharing her tips and tricks for getting the perfect balance of flavors and textures. I learned how to brown the lamb until it was golden and caramelized, how to deglaze the pan with a splash of red wine for added depth, and how to simmer the stew until the meat was tender and falling off the bone.

But the most important lesson Sarah taught me was to cook with love and passion, to put my heart and soul into every dish I made. She told me that the secret ingredient in any recipe was the love and care you put into it, and I took those words to heart.

As the years went by, I continued to perfect my Tomato Bredie recipe, adding my own personal touches and variations to make it uniquely mine. I experimented with different cuts of meat, swapped out spices, and even tried adding vegetables like carrots and potatoes to bulk up the stew.

But no matter how much I tinkered with the recipe, the essence of Sarah's grandmother's Tomato Bredie always remained at its core. It was a dish that brought back memories of lazy summer days spent by the sea, of laughter and friendship shared over a steaming bowl of stew.

Now, whenever I make Tomato Bredie for my own family and friends, I can't help but think of Sarah and her grandmother, of the love and tradition that has been passed down through generations. And as I watch their faces light up with each spoonful of the savory stew, I know that I am continuing a legacy of good food and good company that will never fade.