Boerewors And Tomato Bredie Food

BOEREWORS RECIPE

Steps:

• Trim the beef and pork, discarding any sinew, and trim into longish pieces about 3 inches wide. This just makes it easier for the meat grinder (South Africans call it a mincer) to process.
• Place all your trimmed meats in a large container.
• Put the meat mix through the grinder on a large blade.
• Dry roast the coriander seeds in a pan on medium heat, stirring to make sure they don't burn, then remove from the heat when they are a golden brown color.
• Crush the seeds coarsely in a food processor or use a mortar and pestle.
• Add the dry spices, the vinegar and the Worcestershire sauce to the meat, or if using a readymade boerewors spice mix then follow the instructions on the pack, then add to the meat.
• Mix and leave in the fridge for two hours for the flavors to absorb.
• Put through the grinder on a medium size blade which enables the spices to be incorporated through the meat.
• Use your sausage stuffer to fill the casings with the boerewors mix.
• Roll your coils of boerewors neatly, ready to braai, and the extra can be bagged and frozen until you need them.

TOMATO BREDIE

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.