Tomato bredie, prepared with mutton OR lamb and tomatoes is one of those dishes, which would feel insulted if one had to refer to it by the name of its European rival known as “stew”. The principle is the same, but bredies tend to be richer, more tasty and infinitely more filling and varied.
1 kg stewing mutton OR lamb
25 ml butter OR lard OR oil
2 large onions, sliced
1 clove garlic, crushed
10 ml salt
freshly ground black pepper
500 g potatoes, sliced
1 kg tomatoes, skinned and chopped OR 2 x 400g cans whole tomatoes, chopped
5 ml sugar
2 ml dried thyme
5 ml marjoram
Heat butter in a large saucepan and sauté onions and garlic until transparent
Add meat and brown quickly
Add salt, pepper and a little stock and simmer, covered, until meat starts to get tender
Add potatoes, tomatoes, sugar, thyme and marjoram and simmer for 1 hour longer
Serve with rice.
Using canned tomatoes enhanches the flavour of the bredie.
To concentrate flavours use mutton with a fair amount of fat and bone, 2 cm cubed mutton rib is the best meat to use.
Never boil meat in stock or water, this tends to dry out and toughen the meat.
Don’t add liquid. The juices from the vegetables will make a thick gravy.
Keep the cooking temperature constant, use a medium heat setting, allowing the bredie to simmer gently for a few hours to allow flavours to combine.
The flavour will improve if the bredie is made a day or two in advance.
Cuisine: South African