Tomato Bredie

Tomato Bredie

submitted by philpot

1 kilogram beef or mutton shoulder
2 tablespoons oil
1 tablespoon butter
2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
2 onions -- chopped
6 ripe red tomatoes
1 70 gram can tomato paste
1 teaspoon sugar
1/4 teaspoon chili powder
1/2 teaspoon paprika
3 cloves crushed garlic
1 teaspoon mixed herbs
1 1/2 cups water
1 chicken stock cube
3 potatoes -- diced
1 tablespoon potato flour

Cube the meat. Heat the oil / butter mixture in a big, heavy-bottomed
saucepan 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. Brown the onions in the
remaining oil. When golden, soft and glazed, add the tomatoes, tomato
paste, sugar, chili, paprika, garlic, herbs, water and stock cube. Bring
to a slow simmering boil. Add the prepared meat. Simmer the bredie very
slowly for 2 hours. Add the cubed potatoes and continue simmering for
another 1/2 hour. Thicken the gravy with a little potato flour 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
rice to which a handful of chopped parsley has been added.


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