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Ingredients
1 kg beef or shoulder of mutton
2 T (30ml) oil
1 T (15ml) butter
2 t (10ml) sea salt
½ t (2,5ml) freshly ground black pepper
2 onions, chopped
6 ripe red tomatoes (or 1 x 400g tin whole tomatoes)
1 x 70 g tin tomato paste
1 t (5ml) sugar
¼ t (1ml) chilli powder
½ t (2,5ml) paprika
3 gloves garlic, crushed
1 t (2,5 ml) paprika
3 cloves garlic, crushed
1 t (5 ml) mixed herbs
1 ½ cups (375 ml) chicken stock
3 potatoes, diced
1 T (15 ml) potato flour or maizena
Instructions on how to make it
Cube the meat. Heat the oil/butter mixture in a big, heavy-bottomed saucepan until the butter discolours.
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, chilli, 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 fore another half an 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.
I used to have a slow cooker and made this with chicken thighs, put it on in the morning on low and the food is ready in the evening when you get in. Slow cooker is great for cooking cheaper cuts of meat.
I also used to put the rice in a large flask with boiling water, close the lid and leave for the day, rice was cooked when I got home.
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