Best 3 Tomato Bredie Recipes

**Introduction:**

Savor the delectable flavors of South Africa with Tomato Bredie, a traditional stew that captures the essence of comfort food. This hearty dish, pronounced "braa-dee," is a symphony of succulent meat, tender vegetables, and a rich tomato-based gravy that will tantalize your taste buds. Indulge in a culinary journey as we explore the diverse recipes featured in this article, each offering a unique twist on this beloved classic. From the traditional lamb bredie to the vegetarian delight of tofu bredie, these recipes cater to a wide range of preferences, ensuring that everyone can relish the goodness of this South African treasure. Get ready to embark on a flavorful adventure as we uncover the secrets of preparing a perfect Tomato Bredie.

Here are our top 3 tried and tested recipes!

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

TOMATO LAMB BREDIE

Tomato Lamb Bredie image

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

Ingredients

4 1/2 tablespoons sunflower oil (or some other medium to light vegetable oil)
2 large yellow onions, coarsely chopped (about 4 cups)
3 bay leaves
3 cinnamon sticks
2 1/2 pounds lamb knuckles, cut into 1 1/2-inch cubes
1 1/2 pounds boneless lamb shoulder, cut into 1 1/2-inch cubes
3 tablespoons all-purpose flour
1/4 cup white wine
1 large ripe tomato (1/2 pound) peeled and chopped
4 garlic cloves, crushed
2 teaspoons coarse sea salt
1 teaspoon freshly ground black pepper
1 spicy red dry chili pepper, crushed (approximately 1 tablespoon; the amount can be adjusted according to taste), or 1/2 tablespoon hot red pepper flakes
2 1/2 tablespoons tomato paste
4 medium potatoes, peeled, quartered and placed in a bowl of cold water
2 1/2 tablespoons sugar
2 tablespoons chopped flat-leaf parsley or cilantro, for garnish

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

Tomato Bredie image

Number Of Ingredients 12

Ingredients

1 kg beef or shoulder of mutton cut in small chunks
2 tablespoons oil
1 tablespoon butter
2 onion chopped
2 teaspoons garlic
2 teaspoons salt
2 cans tin tomato
70 grams tomato paste
1 tablespoon sugar
.5 teaspoon chilli powder
3 potatoes diced
1 tablespoon 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.
Prepare a day in advance and leave to mature in the refrigerator.

Tips:

Choose ripe, in-season tomatoes: This will ensure the best flavor and texture for your bredie.
Use a variety of tomatoes: Different types of tomatoes will add different flavors and textures to your bredie. For example, Roma tomatoes are firm and meaty, while cherry tomatoes are sweet and juicy.
Don't overcook the tomatoes: Overcooked tomatoes will become mushy and lose their flavor. Cook them just until they are softened and have released their juices.
Use a good quality stock: The stock you use will make a big difference in the flavor of your bredie. Use a homemade stock if possible, or a good quality store-bought stock.
Season the bredie to taste: Don't be afraid to add more spices or herbs to taste. You can also add a bit of sugar or honey to balance out the acidity of the tomatoes.

Conclusion:

Tomato bredie is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up fresh tomatoes, and it can be made with a variety of different ingredients. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at a party, tomato bredie is sure to please.