Chalmar Farm kitchen | TOMATO BREDIE

TOMATO BREDIE

Serves 6- | 1 Hour 5 Mins | Easy
Quick and Easy Special Occasions

A quick and easy meal in a pressure cooker.

Tomato bredie is home cooking, and every household has its distinct take, though the basics are the same.

We used a pressure cooker to cook the meat.  Pressure cookers are designed to make short work of slow cook dishes. They’re economical both in the amount of power they use and are also ideal for tenderising cheaper cuts of meat. They can reduce cooking times by up to 60% and retain nutrients well, making them a healthy cooking method.

What you’ll love: A South African classic that is perfect for a winter dinner.

Chalmar Beef Tomato Bredie

Ingredients:

  • What you’ll need:
  • 2 x 600 g CHALMAR Lamb Neck
  • Sea salt and freshly ground black pepper
  • 30 ml Avocado oil
  • 2 Red onions, chopped
  • 2 Cloves garlic, minced
  • 15 ml Freshly grated ginger
  • 750 g Cherry tomatoes, halved
  • OR 6 medium tomatoes, chopped
  • 15 ml Curry powder
  • 15 ml Paprika
  • 10 ml Ground cumin
  • 10 ml Ground coriander
  • 30 ml Tomato paste
  • 10 ml Honey
  • 250 ml Beef stock

How to make the Bredie in a pressure cooker:

Season the meat on both sides with salt and pepper.  Heat oil in a pressure cooker, then brown the meat on both sides.  Remove from the pressure cooker and set aside.

Add some more oil to the pressure cooker and sauté the onions until soft.  Add the garlic, ginger and dry spices and fry for another minute before adding the tomatoes. Cook until the tomatoes are softened and their juices have been released.

Add the tomato paste, honey and stock.  Return meat to the pressure cooker and submerge in the sauce.  Cover with the lid on and lock into place.  Set the timer to 45 minutes.  Release the steam from the pressure cooker.  Finish with parsley and serve hot.

To serve:  Serve with rice and crispy fresh baked bread.

If you don’t have a pressure cooker, use a pot on the stove:

Season the meat on both sides with salt and pepper. Heat oil in a heavy-based saucepan, then brown the meat on both sides.  Remove from the pan and set aside.

Add some more oil to the pan and sauté the onions until soft.  Add the garlic, ginger and dry spices and fry for another minute before adding the tomatoes. Cook until the tomatoes are softened and their juices have been released.

Add the tomato paste, honey and stock.  Return meat to the pan and bring to boil.  Lower the heat and simmer, covered for 2 hours, stirring occasionally.  After 2 hours, remove the lid and simmer for another hour or until meat is tender.  Finish with parsley and serve hot.

Chalmar Farm Kitchen advice:

Using a sharp knife, slice the fat of the neck in half to prevent curling when meat is browned.

Thicken with a bit of cornflour paste if there is too much liquid.

Like any meat stew, tomato bredie tastes even better the next day.

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