How to make a super simple tomato bredie
Preparation: 30 minutes
Cooking: 40+ min/3-4 hours
Note: This is a simplified tomato bredie recipe – if you want to boost the flavour or add a bit of spicy bite, add 5 ml dried coriander, a pinch of dried ginger and/or 1 t dried chilli flakes when you season. A bay leaf or two would also not go amiss. And test the recipe as you go – if the abundance of tomatoes makes it too acidic for you, adjust with a teaspoon of sugar.
- 2.6 kg Woolworths Bulk Stewing Beef
- Olive oil, for frying
- Sea salt and freshly ground black pepper, to taste
- 500 g onions (sliced) or baby onions, halved
- 1 kg ripe tomatoes, blanched to remove the skin
- 2–3 x 400 g chopped canned tomatoes
- 10 baby sweet potatoes, quartered
- Basil (optional), to taste
- Steamed basmati rice, to serve
Season and brown the beef, this is the beginning of flavour town! This releases the natural flavour of the meat and caramelises it.
- Fry the beef in some olive oil in batches in a large saucepan, the same one you are going to make your bredie in so that it can retain all of that delicious meaty flavours. Remove from the pan and set aside.
- Soften the onions in olive oil in the same pan.
- Blanch the tomatoes and remove the skin. (Make a cross at the bottom of the tomatoes using a sharp knife, allow to stand in hot water for a few minutes, set aside to cool and then the skin will come off easily.)
- Add the tomatoes to the saucepan with the canned tomatoes and browned beef. Season and cook for 3–4 hours in the oven at 150°C or on the stovetop, until the tomato sauce has thickened and the beef is tender.
- Roast the sweet potatoes in the oven or add them to the pot in the last 30–40 minutes of cooking time. Serve with fresh basil and steamed basmati rice.
No time for slow cooking? Try Woolies Tomato Bredie Cook-in Sauce. Just add your meat and cook to package instructions. You could also use lamb or chicken with this sauce.