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TOMATOE BREDIE.........


EricaC
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Hi ladies, sorry and maybe gents!

Andrea was so kind to post a nice n easy recipe for a stunning

bread and butter pudd.......simply delicious!

Any quick tips for a bredie.......I have recently bought a slow cooker, is it

best done on stove top or in cooker! Have not had this in years!!!!

Yummy winter dish

any simplistic recipe will be welcomed!

Erica :ilikeit:

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Google "slow cooker recipes"... daar is BAIE yummy en maklike resepte !!!

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not a recipe i follow to the letter just as a guideline

Tomato and Mutton Stew

I substitute fresh tomatoes for canned and the meat, I used cut up lambs shanks most times or neck (cheap here)

mix and match with what u have in the house and add more basil and rosemary for the lamb

·2 lb mutton shoulder (may substitute with beef shoulder]

·1½ cups water

·6 ripe red tomatoes

·70g can tomato paste

·3 potatoes

·3 cloves garlic

·2 onions

·1 chicken stock cube

·2 Tbsp oil

·1 Tbsp butter

·1 Tbsp potato flour

·2 tsp sea salt

·1 tsp sugar

·1 tsp mixed herbs

·½ tsp freshly ground black pepper

·½ tsp paprika

·¼ tsp chili powder

Cut the meat into 1 to 1 ½ inch cubes

Peel and dice the potatoes.

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.

Add the cubed potatoes and continue simmering for another ½ hour.

Thicken the gravy with a little potato flour mixed with water.

Reheat and serve with steamed rice. Traditionally, a handful of chopped parsley will be added to the rice.

Easy to prepare and makes a lovely rich tasting dish

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Google "slow cooker recipes"... daar is BAIE yummy en maklike resepte !!!

Baie dankie!!!!

Erica :rolleyes:

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not a recipe i follow to the letter just as a guideline

Tomato and Mutton Stew

I substitute fresh tomatoes for canned and the meat, I used cut up lambs shanks most times or neck (cheap here)

mix and match with what u have in the house and add more basil and rosemary for the lamb

·2 lb mutton shoulder (may substitute with beef shoulder]

·1½ cups water

·6 ripe red tomatoes

·70g can tomato paste

·3 potatoes

·3 cloves garlic

·2 onions

·1 chicken stock cube

·2 Tbsp oil

·1 Tbsp butter

·1 Tbsp potato flour

·2 tsp sea salt

·1 tsp sugar

·1 tsp mixed herbs

·½ tsp freshly ground black pepper

·½ tsp paprika

·¼ tsp chili powder

Cut the meat into 1 to 1 ½ inch cubes

Peel and dice the potatoes.

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.

Add the cubed potatoes and continue simmering for another ½ hour.

Thicken the gravy with a little potato flour mixed with water.

Reheat and serve with steamed rice. Traditionally, a handful of chopped parsley will be added to the rice.

Easy to prepare and makes a lovely rich tasting dish

Hi Knersus!

must be honest, did not think it was so involved! But your recipe sounds sooooo

good, will give it a try on Sunday, thanks a million for sharing that with me, and

I am sure others will give this wonderful recipe a try!!

Erica :rolleyes:

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Hi Erica,

Let me tell you what I do, I brown lambs shanks cut up about 4 or 5 a few at a time in butter until they nice and golden. Fry some onion and garlic. Once done I add stock or just plain water, some mixed herbs and steam in in the steampot until they nearly done. Then add can of tomatoes or fresh if u prefer (peeled and shopped), you can use different kinds of chopped tomatoes in can with all the different flavours and cook down until u have a great bredie with lost of sauce. I use lots of garlic and add rosemary branches and basil (dried) as it improves the flavour of the stew. Delicious on basmati

happy cooking

jo1

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Hi Erica,

I found another one

TAMATIEBREDIE:

10ml sout 5ml varsgemaalde swartpeper

3ml wonderpeper 5ml fyn neutmuskaat

2ml borrie 15ml olie

1.5kg skaapribtjops of nekskywe 2 uie, gekap

1 kg tamaties, gekap 5ml suiker

1 heel brandrissie 5ml droë basiliekruid

2 aartappels, geskil, in kwarte gesny 3ml karwysaad

Meng sout, peper, wonderpeper, neutmuskaat en borrie en vryf die vleis goed daarmee in. Verhit olie in plat gietysterpot en braai vleis oor matige hitte tot goudbruin. Voeg uie by en braai tot sag en deurskynend, maar nie bruin nie. Voeg sowat 50ml water by, bedek en stowe oor lae hitte vir sowat 30-45 minute. Loer so af en toe om te kyk of dit nie droog kook nie. Voeg tamaties, suiker, brandrissie en basiliekruid by. Bedek weer en verwyder deksel sodra bredie begin kook. Tamaties trek baie water, daarom moet jy wag tot so te sê alle vloeistof weg gekook het voor jy dit bedek. Laat prut sowat 1½-2 uur of tot die vleis sag is. Voeg aartappels en karwysaad by en laat prut nog vir sowat 30 minute.

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Hi Knersus

Tried the first recipe you gave, turned out so good!!!! the gravy

a little to thin but.......with practice and time will improve.

Thanks so much for all the info!!

Erica :ilikeit:

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