How to prepare a simple dish of tomato bredie


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


  1. Heat the oil over medium heat in a large pan. Dredge the meat with flour and cook in hot oil until well browned.
  2. 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.
  3. Add the potatoes and cook for an additional 45 minutes, until the potatoes are done and the meat is tender.

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