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.
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!
I have to say this is one of my all time favourites, home cooking at it’s best. Happy days G
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!
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
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
Enjoy it Gen.. it’s one of my winter favorites G
Tasted a treat. Will use it often again here in icecold Ireland.
Many thanks
Hi Thomas, so glad you enjoyed.. it is a perfect cold weather dish. Happy days G
love tomato bredie!
i use mrs balls chutney instead of sugar… thank god i can get the stuff in the uk 🙂
great recipe thanks!
mmm great Kenda, gotta love Mrs balls. Thanks for the suggestion… come on home already Kenda, life is great in SA.
One of my most favourite dishes!
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
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.
You are so welcome. I’m so glad you and your guests enjoyed it. Cheers G
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.
Thanks, this was so delicious my hubby is at my mercy, begging me to make it again….