RCI-SP.004.0308.001
Tomato Bredie
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.
Prep15 min
Cook2 min
Total17 min
Servings4
Difficultyadvanced
Ingredients
- beef or mutton shoulder1 kilogram
- 2 tablespoons
- 1 tablespoon
- 2 teaspoons
- ½ teaspoon
- onions - chopped2 unit
- ripe red tomatoes6 unit
- 70 gram
- 1 teaspoon
- ¼ teaspoon
- ½ teaspoon
- 3 cloves
- 1 teaspoon
- 1½ cups
- 1 unit
- potatoes - peeled and diced3 unit
- potato flour (or cornflour)1 tablespoon
Method
1
Heat the oil and butter together in a large, heavy-bottomed pot over medium-high heat until the butter has melted and the mixture is shimmering.
2 minutes
2
Add the minced garlic to the pot and sauté, stirring frequently, until fragrant and lightly golden. Be careful not to burn the garlic.
2 minutes
3
Stir in the tomato paste, paprika, chilli powder, and mixed herbs, cooking the paste into the oil and garlic to deepen its flavour and remove any raw taste.
3 minutes
4
Dissolve the chicken stock cube in the water and pour the stock into the pot, stirring well to combine all the ingredients into a smooth base.
2 minutes
5
Add the soft brown sugar, sea salt, and black pepper, then stir thoroughly and taste the sauce, adjusting the seasoning as needed to balance the sweetness and acidity.
2 minutes
6
Reduce the heat to low, cover the pot with a lid, and allow the bredie sauce to simmer gently so the flavours meld together into a rich, cohesive stew base.
20 minutes
7
Remove the lid and continue to simmer uncovered, stirring occasionally, until the sauce has thickened to a hearty, coating consistency.
15 minutes
8
Taste one final time for seasoning, adjust with salt, pepper, or sugar as desired, then serve hot alongside rice or crusty bread.