Tamatie Bredie Recipes

Steps:

• Heat oil over medium-high heat in a large, heavy-bottomed saucepan. Dredge meat in flour, and cook in hot oil until well browned.
• Stir in onions, and cook until onions are soft, about 5 minutes. Mix in tomatoes. Season with salt, black pepper, white peppercorns, bay leaves, brown sugar, vinegar, Worcestershire sauce, and beef bouillon cube. Cover, reduce heat, and simmer for 1 1/4 hours. Stir occasionally, making sure nothing sticks on the bottom of the pot.
• Stir in the potatoes and cook for an additional 45 minutes, until the potatoes are done and the meat is tender.

Steps:

• Cut the meat into 1 to 1 ½ inch cubes.
• Peel and crush the cloves of garlic.
• Peel and chop the onions.
• Heat the oil and butter in a big, heavy-bottomed saucepan, over medium heat until the butter discolors.
• 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.
• Sauté the onions in the remaining oil until golden, soft and translucent
• Add the tomatoes, tomato paste, sugar, chili, paprika, garlic, herbs, water and stock.
• Bring to a slow boil.
• Add the prepared meat, reduce the heat, cover and simmer the bredie very slowly for 2 hours.
• Peel and cube the potatoes.
• Add the cubed potatoes and continue simmering for another ½ hour.
• Thicken the gravy with a little potato flour mixed with water.
• Prepare a day in advance and leave to mature in the refrigerator.
• Reheat and serve with steamed rice. Traditionally, a handful of chopped parsley will be added to the rice.

Steps:

• 1. Place 2 1/2 tablespoons of the oil in a large Dutch oven, Crock Pot, or cast-iron stew pot over medium heat. Add the onions, bay leaves, and cinnamon sticks and sauté, stirring constantly for about 10 minutes, or until golden. Remove from the pot and set aside.
• 2. Dust the meat with flour and divide it into two batches. Add 1 tablespoon of oil to the pot over medium heat, add the first batch of meat, and brown on all sides, approximately 5 minutes. Remove the browned meat from the pot and set aside. Add the remaining tablespoon of oil to the pot and repeat the browning process for the second batch. Remove excess grease from the pot by using a large ladle or spoon.
• 3. Add the white wine to the pot, reduce the heat, and deglaze using a wooden spoon. Return the reserved meat and the onions, bay leaves, and cinnamon stick to the pot. Add the tomato, crushed garlic, salt and pepper, chili, and tomato paste. Cover the pot and simmer over medium heat for 40 minutes, stirring from time to time. Add the potatoes and sugar, and cook until tender, about 20 minutes. Remove the lid from the pot, stir, and cook, for a final 15 minutes. Garnish with chopped parsley or cilantro and serve the bredie hot with rice on the side.