Description
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 flavors intermingle. The gravy is rich, thick and full-bodied, and is obtained by using meat with a fair amount of bone and fat, rolling it in flour and browning it before the vegetables are added. The flavor improves if left a day or two before eating. Nice with brown rice.
Ingredients
- 1 tablespoon vegetable oil
- 3 ½ pounds lamb or mutton breast chops, chopped into portions
- 2 tablespoons cake flour
- 1 large onion, chopped
- 2 ¼ pounds fresh tomatoes, chopped
- 1 teaspoon salt
- ½ 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)
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Servings: 6