Tamatie Bredie Recipes

TOMATO BREDIE

Steps:

• Braise the onions in heated oil and butter until golden for approx 5-10mins.
• Add meat, salt and garlic paste and simmer over medium heat for approx 30 minutes, stirring from time to time adding very small quantities of water if needed.
• Add tomatoes,tomato paste, sugar, chilli powder and simmer very slowly for a further 30 mins
• Add the cubed potatoes and continue simmering for another half an hour.
• Thicken the gravy with a little cornflour mixed with water.
• The bredie improves with keeping.
• Prepare a day in advance and leave to mature in the refrigerator.
• Reheat and serve with fluffy steamed white rice

TOMATO BREDIE

Steps:

• 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, about 5 minutes. Mix in tomatoes. Season with salt, black pepper, white peppercorns, bay leaves, brown sugar, vinegar, Worcestershire sauce, and beef bouillon cube. Cover, reduce heat, and simmer for 1 1/4 hours. Stir occasionally, making sure nothing sticks on the bottom of the pot.
• Stir in the potatoes and cook for an additional 45 minutes, until the potatoes are done and the meat is tender.

TAMATIE BREDIE

Steps:

• Cut the meat into 1 to 1 ½ inch cubes.
• Peel and crush the cloves of garlic.
• Peel and chop the onions.
• Heat the oil and butter in a big, heavy-bottomed saucepan, over medium heat until the butter discolors.
• Add the meat in batches and stir-fry until brown. Remove each batch with a slotted spoon and keep aside.
• Season the browned meat with salt and pepper.
• Sauté the onions in the remaining oil until golden, soft and translucent
• Add the tomatoes, tomato paste, sugar, chili, paprika, garlic, herbs, water and stock.
• Bring to a slow boil.
• Add the prepared meat, reduce the heat, cover and simmer the bredie very slowly for 2 hours.
• Peel and cube the potatoes.
• Add the cubed potatoes and continue simmering for another ½ hour.
• Thicken the gravy with a little potato flour mixed with water.
• Prepare a day in advance and leave to mature in the refrigerator.
• Reheat and serve with steamed rice. Traditionally, a handful of chopped parsley will be added to the rice.

CABBAGE BREDIE (STEW)

Steps:

• NOTE: IF USING CABBAGE OMIT WATER OR USE SPARINGLY SO POT DOES NOT BURN AS CABBAGE DRAWS A LOT OF WATER.
• Heat oil in heavy casserole or soup pot. Add cloves, peppercorns, and allspice. Once it starts sizzling add onions. Brown your onions nicely (my mom always said that if you brown the onions to a nice golden colour you will have a better tasting and looking bredie; not browning the onions nicely will give you a grey colour bredie which we don't want).
• Add meat and simmer slowly till meat is done and well browned.
• Add salt, chillies, ginger and garlic paste and sugar and half cup water. Bring to a boil and simmer for about 10 minutes until flavours are well blended.
• Add your cabbage/ cauliflower and potatoes and cook until vegetables are soft about 20 minutes. Use the remaining water only if you find that it is necessary, (the pot is becoming dry).
• Sprinkle with nutmeg before serving.
• Serve with white rice and sambals and atjar. Cucumber and onion sambal goes well with this dish.
• Peel cucumber grate it then put 5ml salt and let it sit for 10-15 minutes. Squeeze moisture out. Add some slice onion, 1 green chilie chopped, 5ml sugar and 30 ml vinegar. Good with hot curries.

TOMATO LAMB BREDIE

Steps:

• 1. Place 2 1/2 tablespoons of the oil in a large Dutch oven, Crock Pot, or cast-iron stew pot over medium heat. Add the onions, bay leaves, and cinnamon sticks and sauté, stirring constantly for about 10 minutes, or until golden. Remove from the pot and set aside.
• 2. Dust the meat with flour and divide it into two batches. Add 1 tablespoon of oil to the pot over medium heat, add the first batch of meat, and brown on all sides, approximately 5 minutes. Remove the browned meat from the pot and set aside. Add the remaining tablespoon of oil to the pot and repeat the browning process for the second batch. Remove excess grease from the pot by using a large ladle or spoon.
• 3. Add the white wine to the pot, reduce the heat, and deglaze using a wooden spoon. Return the reserved meat and the onions, bay leaves, and cinnamon stick to the pot. Add the tomato, crushed garlic, salt and pepper, chili, and tomato paste. Cover the pot and simmer over medium heat for 40 minutes, stirring from time to time. Add the potatoes and sugar, and cook until tender, about 20 minutes. Remove the lid from the pot, stir, and cook, for a final 15 minutes. Garnish with chopped parsley or cilantro and serve the bredie hot with rice on the side.