Right now my butt is planted firmly on the couch with the TV on the background. Something about a family with 18 kids. My very first thought is “how on Earth do they feed everyone?”. No, really, HOW? Can you imagine cooking for 20 people? That’s a small village. It’s apt, though, that this show is on at the same time as I was planning to blog about this recipe.
Food never goes to waste in my house. Ne-verrr. The Husband is a human vacuum. It’s really quite amazing, his dedication is admirable. There have been many occasions when I’ve though we’d have considerable leftovers, only to wake up the next day and find empty bowls and containers scattered around the kitchen. However, with this tomato bredie, we did actually manage to live off this food for the next three days. This made me very happy as bredie only gets better with time.
I’ve played around with this recipe for a few months and finally feel like it’s blog-worthy. Bredie is a quintessential South African stew of Malay origins and I feel like it’s only right that I finally post a traditional dish, this being my favourite. I used beef roast instead of knuckles or lamb, but you can use mutton or lamb. Beef is my favourite meat and I love how tender it is when slow-cooked for several hours but there are some who would fiercely disagree and insist upon only using lamb. You can do either, it’s entirely your preference.
1.5kg beef roast
200g bacon, cut into strips
2 tablespoons oil
2 tablespoons butter
2 onions, sliced
4 garlic cloves, thinly sliced
100g tomato paste
1 teaspoon paprika
1 cinnamon stick
1 teaspoon parsley
1 teaspoon thyme
1 cup beef stock
1 x 400g tin whole peeled tomatoes
500g baby tomatoes
8 potatoes, peeled and halved
2 bay leaves
2 teaspoons sea salt
2 teaspoons cracked black pepper
1 tablespoon brown sugar
Cut the beef into inch-long pieces. Heat oil in a large frying pan and on medium heat, lightly brown the beef on all sides taking care not overdo it. You will probably need to do this in two batches. Remove the beef from the pan and add the bacon, frying until cooked.
In a large pot, heat the butter on medium heat and add the onions and garlic. Fry until the onions are soft and translucent, about 5 minutes.
Pour in the stock and add the tomato paste, tinned and fresh tomatoes, paprika, cinnamon, parsley and thyme and and fry for another 5 minutes.
Add the beef and bacon to the pot, adding their juices too. Add the potatoes, bay leaves and sugar. Cover and bring to a gentle boil, turn down and simmer, gently and uncovered, for three hours. Season as desired. This dish is best when it’s rested overnight or for at least several hours. It’s ideal to cook the day before or put it in the slow-cooker overnight. Serve with basmati rice.