Tamatie Bredie Recipes

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

Ingredients

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

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

Ingredients

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

TAMATIE BREDIE

Tamatie Bredie image

This Tomato and Mutton or Beef Stew recipe is a firm South African favorite. The stew recipe is easy to prepare and makes a lovely rich tasting dish. The dish is best if made a day ahead and reheated for serving.

Provided by Annacia

Categories Lamb/Sheep

Time 32m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

2 lbs mutton shoulder (may substitute with beef shoulder])
1 1/2 cups water
6 ripe tomatoes
70 g tomato paste
3 potatoes
3 garlic cloves
2 onions
1 chicken stock cube
2 tablespoons oil
1 tablespoon butter
1 tablespoon potato flour (or use ap flour)
2 teaspoons sea salt
1 teaspoon sugar
1 teaspoon mixed herbs
1/2 teaspoon fresh ground black pepper
1/2 teaspoon paprika
1/2 teaspoon chili powder

Steps:

Cut the meat into 1 to 1 ½ inch cubes.
Peel and crush the cloves of garlic.
Peel and chop the onions.
Heat the oil and butter in a big, heavy-bottomed saucepan, over medium heat until the butter discolors.
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.
Sauté the onions in the remaining oil until golden, soft and translucent
Add the tomatoes, tomato paste, sugar, chili, paprika, garlic, herbs, water and stock.
Bring to a slow boil.
Add the prepared meat, reduce the heat, cover and simmer the bredie very slowly for 2 hours.
Peel and cube the potatoes.
Add the cubed potatoes and continue simmering for another ½ hour.
Thicken the gravy with a little potato flour mixed with water.
Prepare a day in advance and leave to mature in the refrigerator.
Reheat and serve with steamed rice. Traditionally, a handful of chopped parsley will be added to the rice.

Nutrition Facts : Calories 199.4, Fat 7, SaturatedFat 1.9, Cholesterol 5.2, Sodium 1097, Carbohydrate 32.1, Fiber 5.2, Sugar 7.8, Protein 4.6

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