Main Course 

TOMATO BREDIE

Ingredients:

• 1 kilogram beef or mutton shoulder
• 2 tablespoons oil
• 1 tablespoon butter
• 2 teaspoons sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 onions - chopped
• 6 ripe red tomatoes
• 1 70 gram can tomato paste
• 1 teaspoon sugar
• 1/4 teaspoon chilli powder
• 1/2 teaspoon paprika
• 3 cloves crushed garlic
• 1 teaspoon mixed herbs
• 1 1/2 cups water
• 1 chicken stock cube
• 3 potatoes - diced
• 1 tablespoon potato flour

Method:
Cube the meat. Heat the oil / butter mixture in a big, heavy-bottomed saucepan until the butter discolours.
Add the meat in batches and stir-fry until brown. Remove each batch with a slotted spoon and keep aside.
Season the browned meat with salt and pepper.
Brown the onions in the remaining oil.
When golden, soft and glazed, add the tomatoes, tomato paste, sugar, chilli, paprika, garlic, herbs, water and stock cube. Bring to a slow simmering boil.
Add the prepared meat.
Simmer the bredie very slowly for 2 hours. Add the cubed potatoes and continue simmering for another 1/2 hour.
Thicken the gravy with a little potato flour mixed with water.
The bredie improves with keeping. Prepare a day in advance and leave to mature in the refrigerator.
Reheat and serve with fluffy steamed rice to which a handful of chopped parsley has been added.