Tamatie Bredie Food

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.

TAMATIE BREDIE

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.

CABBAGE BREDIE (STEW)

Steps:

• NOTE: IF USING CABBAGE OMIT WATER OR USE SPARINGLY SO POT DOES NOT BURN AS CABBAGE DRAWS A LOT OF WATER.
• Heat oil in heavy casserole or soup pot. Add cloves, peppercorns, and allspice. Once it starts sizzling add onions. Brown your onions nicely (my mom always said that if you brown the onions to a nice golden colour you will have a better tasting and looking bredie; not browning the onions nicely will give you a grey colour bredie which we don't want).
• Add meat and simmer slowly till meat is done and well browned.
• Add salt, chillies, ginger and garlic paste and sugar and half cup water. Bring to a boil and simmer for about 10 minutes until flavours are well blended.
• Add your cabbage/ cauliflower and potatoes and cook until vegetables are soft about 20 minutes. Use the remaining water only if you find that it is necessary, (the pot is becoming dry).
• Sprinkle with nutmeg before serving.
• Serve with white rice and sambals and atjar. Cucumber and onion sambal goes well with this dish.
• Peel cucumber grate it then put 5ml salt and let it sit for 10-15 minutes. Squeeze moisture out. Add some slice onion, 1 green chilie chopped, 5ml sugar and 30 ml vinegar. Good with hot curries.