Tomato Bredie
By WLR's Food Information Executive, Laurence Beeken
Remember to cook your bredie slowly. The flavours are greatly improved if you make it a day in advance.
Ingredients
| 1kg | Beef Steawing Steak, lean & fat |
| 10 pumps | Extra Virgin Olive Oil Spray |
| ¼ tsp | Table Salt |
| ¼ tsp | Freshly Ground Black Pepper |
| 2 medium | Onions |
| 400g Can | Chopped Tomatoes |
| 70g | Tomato Paste |
| 1 tsp | Granulated White Sugar |
| ¼ tsp | Chilli Powder |
| ½ tsp | Paprika |
| 3 clove | Garlic |
| 1 tsp | Mixed Herbs |
| 3¾ cubes (375ml) | Chicken Stock Cubes, prepared |
| 3 medium | White Potatoes |
Method
- Peel and chop the onions, peel and crush the garlic. Peel and cube the potatoes.
- Preheat the oven to 160°C (325°F, Gas Mark 3)
- Cube the meat. Spray a heavy based pan with the oil and heat.
- Add the meat in batches and stir-fry until brown. Remove each batch with a slotted spoon and keep to one side. Season with salt and pepper.
- Fry the onions in the pan until golden (you may need to add a dash of water if they start to stick), then add the tomatoes, tomato paste, sugar, chilli, paprika, garlic, herbs, water and stock cube. Bring to the boil, then reduce to a simmer.
- Add the cooked meat and transfer all to an oven proof casserole dish. Place in the oven and cook the bredie very slowly for 2 hours. Add the cubed potatoes and continue simmering for a further ½ an hour.
The bredie will improve with keeping so prepare a day in advance and leave to mature in the refrigerator if you can.
Reheat and serve with steamed rice.
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Recipe Info
| Preparation Time | 35 mins |
|---|---|
| Cooking Time | 2 hrs 30 mins |
| Serves | 6 |
Nutrition Data per Serving
| Calories (kcal) | 376.6 |
|---|---|
| Carbohydrate (g) | 27.9 |
| Protein | 41.4 |
| Fat (g) | 11.4 |
| Fibre (g) | 3.1 |
| Fruit and Veg | 1.8 |
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