Saturday, May 7, 2011

Tangy Tomato Bredie (Stew)

This is a fantastic stew for people to make especially in the winter.  The tangy and rich taste makes this an excellent dish for the whole family! Try this one now!

What you need

25 ml butter or sunflower oil
2 large onions chopped into fairly large pieces
1 clove garlic
1.5 kg stewing lamb, you can use knuckels, neck or regular stewing lamb but knuckles are seriously good.
about a teaspoon of salt
ground pepper to taste
little stock, water or wine
1/2 kg potatoes into bite size pieces
1/2 kg medium tomatoes, skinned and chopped
2 tins peeled chopped tomatoes
1 tsp sugar
pinch of thyme
1 tsp chopped fresh marjoram

The process

Heat the butter in a large saucepan and cook the onions and garlic for about 5 minutes or until the onions are transparent.
Add the meat and brown quickly on all sides. Add the salt, pepper and a little stock, water or wine. Cover the pot and simmer for around 1 and 1/2 hours. The meat should start to feel tenter.
Add the potatoes, tomatoes, sugar, thyme and marjoram and stew for a another hour or so, let it simmer away slowly and develop into a rich tomatoey sauce.
That’s it, South Africa in a pot! Serve with loads of warm crusty bread or mashed potatoes

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