Tomato Bredie
Tomato bredie is a traditional South African dish that is very popular in the Cape. It is essentially a tomato based stew that is prepared with mutton, beef or pork meat. For this recipe I used pork shank.
One of the secrets that make this dish so tasty is the fact that it is slowly cooked and the flavours of the ingredients are given time to blend perfectly together. "Bredie" is the Afrikaans word for "Stew". Other popular bredie recipes are green bean bredie and waterflower or waterblommetjie bredie
Preparation time: 20 minutes
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Cooking time: at least 120 minutes
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Resting time: 0 minutes
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Total time needed: at least 2 H 20 minutes
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Grade of Difficulty: standard
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Serves 4
Tomato Bredie
Ingredients
- 1 kg / 2.2 lbs. Pork shank, cut into bite sized chunks
- 2 tbs. coconut oil (optional - or oil of your choice)
- 2 tbs. flour
- 1kg / 2.2 lbs. ripe tomatoes, quartered
- 300 gram / 10.6 oz. onions, chopped fine
- 5 cloves of garlic, crushed
- 2 potatoes, quartered
- 1 celery stick, chopped
- 3 bay leaves
- 2 cups vegetable broth
- 1 tbs. red masala paste (optional - use 2 red cayenne chillies instead)
- 1 tsp. molasses (optional - use 1 tsp. brown sugar instead)
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1 tsp. black mustard seeds
- 1 tbs. pineapple vinegar (optional - use apple cider vinegar instead)
Directions
- Add oil to a large pot and heat it up
- While the oil is warming up roll the meat cubes in the flour making sure they are covered from all sides
- Add meat to the pot and fry it from all sides for about 10 minutes or till it is golden brown
- Add onions and garlic, cover with lid and braise for about 5 minutes, stirring frequently till the onions have become translucent
- Add tomatoes, , bay leaves, celery, vegetable broth, red masala paste, molasses, salt, pepper and mustard seeds, stir, cover with lid and bring bredie to the boil again
- Once it is beginning to boil, reduce heat and let it simmer for 1 hour, stirring it a few times during this time
- Add the potatoes and vinegar, cover again with lid and let the stew simmer for another 45 minutes. Potatoes should be done and meat be tender
- Serve hot as is or accompanied with some steamed rice
This recipe was inspired by William R. You can find his recipe here.
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