Best 3 Tomato Bredie Recipes
Tomato bredie is a hearty and flavorful South African stew that is perfect for a cold winter day. It is made with a variety of ingredients, including tomatoes, potatoes, carrots, and meat, and is typically served with rice or pap. The stew is easy to make and can be tailored to your own taste preferences. Whether you like your stew spicy or mild, vegetarian or meat-based, there is a tomato bredie recipe out there for you. In this article, we will explore some of the best tomato bredie recipes and provide you with tips on how to make the perfect stew.
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TOMATO BREDIE
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
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 LAMB BREDIE
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
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.
TOMATO BREDIE
Number Of Ingredients 12
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.
- Prepare a day in advance and leave to mature in the refrigerator.
Tips:
- Use ripe, fresh tomatoes. This will give your bredie a delicious,浓郁的风味。
- Roast your tomatoes before adding them to the bredie. This will caramelize the tomatoes and give them a deeper flavor.
- Use a variety of vegetables in your bredie. This will add flavor, texture, and nutrients to the dish.
- Cook your bredie slowly over low heat. This will allow the flavors to develop and meld together.
- Serve your bredie with mashed potatoes, rice, or your favorite side dish.
Conclusion:
Tomato bredie is a delicious and hearty South African stew that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its bold flavors and variety of vegetables, tomato bredie is a dish that is sure to please everyone at the table.
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