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Tomato bredie |

Tomato bredie

Tomato bredie

This is really yummy and you will need a good amount of fresh bread to mop up the sauce. Try to keep a little for the next day, somehow it just tastes better the next day. it’s about as close to home style boere comfort food that you get so for those of you living outside SA, go on make it and smile when you remember this fantastic country of ours. (serves 8 people)

What you need

25 ml butter or sunflower oil
2 large onions chopped into fairly large pieces
1 clove garlic
1.5 kg stewing lamb, you can use knuckels, neck or regular stewing lamb but knuckles are seriously good.
about a teaspoon of salt
ground pepper to taste
little stock, water or wine
1/2 kg potatoes into bite size pieces
1/2 kg medium tomatoes, skinned and chopped
2 tins peeled chopped tomatoes
1 tsp sugar
pinch of thyme
1 tsp chopped fresh marjoram

The process

Heat the butter in a large saucepan and cook the onions and garlic for about 5 minutes or until the onions are transparent.

Add the meat and brown quickly on all sides. Add the salt, pepper and a little stock, water or wine. Cover the pot and simmer for around 1 and 1/2 hours. The meat should start to feel tenter.

Add the potatoes, tomatoes, sugar, thyme and marjoram and stew for a another hour or so, let it simmer away slowly and develop into a rich tomatoey sauce.

That’s it, South Africa in a pot! Serve with loads of warm crusty bread or mashed potatoes. If you like tomato Bredie, you will also love this easy beef casserole recipe.


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16 Responses to “Tomato bredie”

  1. Jo_P says:

    Day 1 of trying your recipes:
    This one was a hit with my family! My little girl is a fussy eater who will give honest feedback and my husband comes from a home where his mom cooked better than many a master chef so a good recipe is much appreciated in our home! Thanks Graham. I have already prepped the Macaroni with Bacon and Tomato for tonight, so I’ll give feedback on that tomorrow! Thanks again Graham!

  2. Samantha says:

    My husband really misses his late mums bredie and pesters me all the time to try and make it. Going to try this tonight.wish me luck!

    • Graham says:

      Hi Samantha, sorry I missed the message, tghis world cup is taking up a whole lot of time…. Hope it worked out well and your man is a happy fella. Cheers for now G

  3. Genevieve says:

    Hi Graham,

    I am cooking your tomato bredie on Tuesday night. Have never made it before, but both my hubby (who has an impressive apprtite 🙂 and myself are really looking forward to it. Thanks for a fantastic recipe!

    Gen

  4. Thomas says:

    Tasted a treat. Will use it often again here in icecold Ireland.
    Many thanks

  5. Kenda says:

    love tomato bredie!
    i use mrs balls chutney instead of sugar… thank god i can get the stuff in the uk 🙂
    great recipe thanks!

  6. Brad says:

    One of my most favourite dishes!

  7. Deano says:

    Hi Graham

    I wanted to make this recipe for a party this weekend for the Lions tour of South Africa. Im feeding 15-20 big rugby fans and I can’t find anywhere how many this recipe serves – could you tell me?

    Also could you tell me how you pronounce this dish – is it beady or beddy?

    Thanks

    Dean

    • Graham says:

      Hi Dean, this will serve 8 comfortably, thanks for pointing out… updated. Prononcued “bready” as in “beady” eye with an r, … bready… that was a tough one, Afrikaans name.

  8. Graham says:

    You are so welcome. I’m so glad you and your guests enjoyed it. Cheers G

  9. Sharifa says:

    Hi Graham,

    I made the tomatoe bredie last night which I served with Basmati Rice with saffron and sambals. It came out wonderful. I added a tomatoe masala paste from Woollies though cos I like my food hot. Friends from ours from the UK could not complement me enough.

    Really a wonderful recipe.

    Thank you.

  10. Jeanette says:

    Thanks, this was so delicious my hubby is at my mercy, begging me to make it again….

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