Tomato Bredie Food
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 BREDIE
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
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
Make and share this Tomato Bredie recipe from Food.com.
Provided by GT in SA
Categories Stew
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook onions, peppercorns, cloves and 1/2 cup water in saucepan until water has evaporated.
- Add oil and cinnamon and fry for 1 minute, stirring constantly.
- Add meat, stir thoroughly, turn down heat, cover with tight-fitting lid and simmer for 30 minutes stirring occasionally.
- Add tomatoes and chili, adjust seasoning to taste, replace lid and simmer for a further 45 minutes stirring occasionally.
- Serve with boiled potatoes and yellow rice.
Nutrition Facts : Calories 820.2, Fat 52.5, SaturatedFat 19.8, Cholesterol 240, Sodium 196.9, Carbohydrate 18.8, Fiber 4.5, Sugar 10.4, Protein 66.9
TOMATO BREDIE
I've eaten this wonderful stew at a friends house several times and this is the recipe she uses. It from a Taste of South Africa by Magdaleen Van Wyk
Provided by Marlitt
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a dutch oven (my friend uses a cast iron pot) sauté onions and garlic in oil, until brown.
- Add meat and saute until brown, add salt, pepper and wine, cover and simmer 10 minutes.
- Add remaining ingredients and simmer for 30 minutes.
- Serve over rice, cous cous or noodles.
Nutrition Facts : Calories 172.4, Fat 4.9, SaturatedFat 0.7, Sodium 12.6, Carbohydrate 27.3, Fiber 3.7, Sugar 7.2, Protein 3.2
BOEREWORS AND TOMATO BREDIE
Steps:
- One day ahead: In a large bowl, combine the beef, pork, coriander, salt, pepper, cloves, nutmeg, and allspice. Mix until combined. Cover, and marinate in the refrigerator overnight.
- On the day of serving: Grind the meat mixture in a meat grinder. Add the fatback and vinegar to the meat and mix well. Stuff the meat into sausage casing, if using, or else form the mixture into sausage patties. In a skillet set over medium-high heat, cook the boerewors until browned.
- Serve the boerewors with the Tomato Bredie.
- Heat the oil in a large saute pan set over medium heat, and saute the onions until they're transparent. Add the pork and cook until brown. Add the tomatoes, potatoes, and chile to taste. Cook, stirring occasionally, until the potatoes are tender and the tomato liquid is almost gone, about 20 minutes.
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.
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