It is a traditional South African food and a good winter food. Bredie is the ancient cape name for a dish of meat and vegetables cooked together for blending flavors.
- 1 tablespoon oil, soyabean, salad or cooking
- 3 ½ pounds of lamb, domestic, shoulder, whole (arm and shoulder), detachable lean and fat, trimmed with 1/4 “fat, your choice, raw
- 2 tablespoons white wheat flour, cake, enriched
- 1 large onion, raw
- 2 ¼ pounds of tomatoes, red, ripe, raw
- 1 teaspoon table salt
- ½ teaspoons spices, pepper, black
- 6 each Spices, pepper, white
- 2 spices, bay leaf, crumbled
- 1 teaspoon sugar, brown
- 1 tablespoon distilled vinegar
- 1 dash of Worcestershire sauce
- 1 cube soup, beef broth, cubed, dry
- 2 medium raw potatoes
- Heat the oil over medium heat in a large pan. Dredge the meat with flour and cook in hot oil until well browned.
- Add the onions and cook until softened, about 5 minutes. Stir in the tomatoes. Season with salt, black pepper, white peppercorns, bay leaves, brown sugar, vinegar, Worcestershire sauce and beef bouillon cube. Cover, reduce heat and simmer 1 1/4 hours. Stir occasionally, making sure nothing sticks to the bottom of the pot.
- Add the potatoes and cook for an additional 45 minutes, until the potatoes are done and the meat is tender.