A good bredie should be made with only a small amount of liquid which helps to concentrate
the flavours. One should also not remove any fat from the mutton as this helps to make a
rich gravy for the Tomato Bredie.
Ingredients
900g mutton 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
Method:
Cut the meat into 1 to 1½ inch [2 to 4cm] 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 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.
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.
Prepare the Tomato Bredie a day in advance and leave to mature in the refrigerator. Reheat and serve with
steamed rice. Traditionally, a handful of chopped parsley will be added to the rice