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 flavours intermingle. The gravy is rich, thick and full-bodied, and is obtained by using meat with
INGREDIENTS (for 6 servings):
- 1 tablespoon vegetable oil
- 3 1/2 pounds lamb or mutton breast chops, chopped into portions
- 2 tablespoons cake flour
- 1 large onion, chopped
- 2 1/4 pounds fresh tomatoes, chopped
- 1 teaspoon salt
- 1/2 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 (optional)
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. Mix in tomatoes. Season with salt, black pepper, white peppercorns, bay leaves, brown sugar, vinegar, Worchester sauce, and beef bouillon cube. Cover, reduce heat, and simmer for two hours or until meat is tender. Stir occasionally, making sure nothing sticks on the bottom of the pot.
Add potatoes 45 minutes before serving, and cook until tender.
Removing the skins and seeds of the tomatoes is optional. See our step-by-step tutorial Peeling Tomatoes to find out how.