Recipe of the Quarter – Tomato Bredie

Tomato Bredie is slow-cooked, hearty meat and vegetable stew that is a Cape Malay favorite during the chilly Cape winters. It is traditionally prepared with lamb or mutton, and flavored with warm spices. Thank you to author Charle Visser for this delicious recipe!

Prep Time: 30 minutes

Cook Time: 2 hours

Total Time: 2 hours hours 30 minutes

Servings: 8

Ingredients

3 1/3 lbs  Lamb or Mutton - chunks

1 ¼ cups onion - finely chopped

2 ½ tablespoon garlic - minced or finely chopped

⅔ cups tomato paste

2 lb chopped tomatoes - tinned or fresh

1 ⅔ lb potatoes - about 6 large peeled and quartered potatoes.

Approximately 8 cups water or stock - may need more

1 chili pepper – whole, fresh

1 teaspoon coriander seeds

4 whole cloves

1 teaspoon allspice berries

½ cinnamon stick

1 tablespoon black peppercorns

1 teaspoon chilli flakes

4 bay leaves

3 ½ tablespoon sugar

1 tablespoon salt

Instructions

Toast the spices in a dry pan on medium heat until fragrant. Let them cool and place in a filter bag or muslin cloth.

Brown the meat well in neutral oil over high heat, taking care not to burn the bottom of the pan. Once browned, remove and set aside. Drain any rendered fat, as it will make the bredie heavy and oily.

Add the chopped onions along with fresh chilli (if using) and bay leaf. Cook until the onions are soft, scraping the fond off the bottom of the pan to pick up the meat flavors. Add a touch of water if the onions caramelize too fast. Add garlic and cook until fragrant.

Add the salt and tomato paste and cook on medium heat until the raw smell of the tomato paste has disappeared.

Add the chopped tomatoes or tomato passata, seared meat and bones (if you have them), sugar and enough water or stock to cover.

Add the bag of spices, stir the stew, and bring it to a gentle simmer.

Close the pot with a lid and reduce heat to low, or place it into the oven at 300 °F. Cook until the meat is tender, approximately 1 to 2 hours, adding water or stock as needed.

Once the meat is tender, add the potatoes and more liquid, if necessary. Replace the lid and cook for another 20 to 30 minutes, depending upon the size of the potatoes.

Test the potatoes every 10 minutes to see if they're done. As soon as they break open without resisting when split with a knife, they are perfect.

Give it a taste and adjust the seasoning to your liking. Enjoy!