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Tomato bredie |


Tomato Bredie

This is Farm food at it’s best I tell you and will even have vegetarians questioning their choices! It’s a rich meaty stew with a slight sweetness that makes it impossible to stop eating until it is finished. I remember tomato Bredie from my childhood and this tomato bredie recipe hit the mark! (enough for ,6 or 4 hungry people)

What you need

2 large onions halved and thinly sliced
1 kg lamb or mutton knuckles
2 tins peeled chopped tomatoes with juice
2 teaspoons crushed garlic
1 teaspoon salt
1 large dry red chili crushed(optional)
50ml tomato paste
4 medium potatoes quartered
2 tablespoons sugar

The process

Heat about 2 tablespoons of oil on a medium heat in a large pot and cook the onions until they start to brown on the edges.

Add the knuckles, stir them around for a while and then place the lid on and cook for 40 minutes stirring every 5 minutes or so. The meat should be browned and pretty much cooked.

Add the tomatoes and crush any large pieces (you can also crush up the tomatoes or even puree them slightly before adding). Add chili, tomato paste, garlic and salt, stir and let it simmer on low for 30 minutes.

Add the potatoes and simmer for a further 20 minutes until they are tender.

Lastly add the sugar, stir and simmer for another 5 minutes.

Thats it, you have the most delicious bredie you have ever tasted.

Serve with rice or Mash (my favorite)

It does not freeze well becuase of the potatoes so eat as much as you can or finish off the next day. You might want to give the sticky beef casserole which uses coke in the recipe if you like this type of food.

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21 Responses to “Tomato bredie”

  1. sylvia says:

    Awsome receipy

  2. Sue says:

    Hi Graham
    I can’t to try this recipe. – last time I had bredie was when I was a child growing up in the Hex River valley

    Thanks – it looks great

  3. Michéle says:

    Hi Graham
    I made your Tomato Bredie using fresh tomatoes, it was ABSOLUTELY delicious, thank you again for your tasty recipes, keep them coming!
    I have inherited a slow cooker and would like to use it this winter, would you by any chance have any recipes which I could use.
    Thanks Graham
    Kind regards

    • Graham says:

      Thats so great to hear Michéle, you are welcome. Most of the stews and casserole recipes can easily be made in a slow cooker but not having one myself and sometimes use a friends, I don’t have many recipes. To be honest I prefer a cast iron casserole that use on a low heat in the oven. Cheers for now G

  4. Michéle says:

    Hi Graham,
    I just love your recipes, thank you. Could I use fresh tomatoes in stead of tinned when I make the Tomato Bredie?
    Kind regards

    • Graham says:

      Hi Michele, so glad to hear that and glad you found us. You can use fresh tomatoes but use about 20% more, you need a little extra liquid if you are using fresh. Enjoy it, cheers for now G

  5. Gretchen says:

    My mom always bakes her bredie for about 2 – 4 hours at 150 °C (after all the ingredients are in) and that makes it even better! It does, however, drive everyone in the house crazy with the wafting aromas 🙂
    It is also wonderful on barley instead of rice and venison can also be used successfully instead of lamb.

    • Graham says:

      Hi Gretchen, those smells in the house are fantastic aren’t they and if Mom does it, it’s gotta be good… Like the barley idea.. Have a fantastic day G

  6. Deirdre says:

    A huge hint add some ground ginger and cinnamon (about half a tsp of each) to the onions you won’t be sorry!

  7. Cindy says:

    Hi – I made this last weekend. It was such a huge, huge hit. Friends and family are still talking about it. Thank you for a superb recipe!!!!!

  8. Cher says:

    Made this on Monday night and it was absolutely awesome! My first attempt at bredie, so I was well chuffed. I threw in some chutney so it was nice and sweet, and halved the sugar because of the chutney. Slurp. Fantastic stuff 🙂 I am trying the kerala chicken tomorrow, so will let you know how that goes. Thanks Graham!

    • Graham says:

      Great Cher, it’s one of those great SA recipes, so glad you enjoyed. You are going to love the kerala country chicken, lekker day G

  9. Machteld says:

    I use to think my Dad’s tomato bredie was the best, but you have officially topped it!!!

  10. Tracy says:

    This was delicious, and so easy. Decided to do it tonight becauseof the wintery weather, real comfort food. Would put the potatoes in earlier next time though.

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