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Tomato Bredie

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.

Serves 6 | 365 calories per serving 

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

  1. Peel and chop the onions, peel and crush the garlic. Peel and cube the potatoes.
  2. Preheat the oven to 160°C (325°F, Gas Mark 3)
  3. Cube the meat. Spray a heavy based pan with the oil and heat.
  4. 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.
  5. 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.
  6. 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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