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Cook time: 2½ hours
Tomato stew. South African Bredie is a stew with a thick gravy.
The bredie improves with keeping. Prepare a day in advance and leave to mature in the refrigerator. Reheat and serve with yellow rice or fluffy steamed rice to which a handful of chopped parsley has been added.
- 1 kilogram beef or mutton shoulder
- 2 tablespoons oil
- 1 tablespoon butter
- 2 teaspoons sea salt
- ½ teaspoon freshly ground black pepper
- 2 onions - chopped
- 6 ripe red tomatoes
- 70 gram tomato paste
- 1 teaspoon soft brown sugar
- ¼ teaspoon chilli powder
- ½ teaspoon paprika
- 3 cloves crushed garlic
- 1 teaspoon mixed herbs
- 1½ cups water
- 1 chicken stock cube
- 3 potatoes - peeled and diced
- 1 tablespoon potato flour (or cornflour)
- Cube the meat.
- Heat the oil / butter mixture in a big, heavy-bottomed saucepan until the butter gets golden.
- 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 ½ hour.
- Thicken the gravy with a little potato flour mixed with water.