We can’t resist its classic flavours… hearty, wholesome tomato bredie gets the standing ovation this month. 

For the love of classic cooking, the beloved tomato bredie is on the menu. Whether you’re a seasoned cook or new to culinary adventures, this recipe will show you how to infuse rich flavours, textures and aromas into your bredie. 

Classic tomato bredie 

Serves 6-8

Total time 3 hours 30 mins 

Ingredients 

For the bredie 

800g-lkg beef shin, knuckles or neck (mutton or Iamb works well, too)
Flour, for dusting
Salt and milled black pepper
3 Tbsp canola oil, plus extra for frying
1 onion, finely chopped
4 cloves garlic, minced
3 sprigs fresh thyme
2 bay leaves
2 tsp chilli flakes
1 Tbsp grated fresh ginger
1 cinnamon stick
1 tsp cumin seeds
1 tsp coriander seeds
3 tbsp tomato paste
1 Tbsp sugar
3 cups beef stock
2 cans (410g each) chopped tomatoes
300g exotic or cherry tomatoes
500g baby potatoes
150g baby carrots, peeled

For serving

Chopped coriander
Cooked rice, mash or samp

Method 

1. Season meat generously and toss in flour to coat, making sure to dust off excess. 
2. Add 3 Tbsp oil to a large pot over high heat and brown meat in batches for 4-6 minutes until caramelised. Remove and set aside. 
3. Add another glug of oil and fry onions for 5 minutes until golden. 
4. Stir in garlic, herbs and spices for 30 seconds or until fragrant. 
5. 5. Add tomato paste and sugar and fry for a minute. 
6. Pour in stock and chopped tomatoes. Use a wooden spoon to scrape the bits stuck to the bottom of the pan. 
7. Bring to the boil, then reduce to a simmer.
8. Cover and cook for 2 hours until meat is tender and liquid has reduced. 
9. After 1 hour 15 minutes, add the baby potatoes and tomatoes and simmer. 
10. After 1 hour 45 minutes, add the carrots. Stir and simmer gently. 
11. Serve bredie with cooked rice, creamy mash or samp.

Fun foodie fact

Tomato bredie is a celebration of Cape Malay flavours -cinnamon, ginger, cumin and coriander come together with ay leaves to infuse the tender meat and fluffy potatoes with much flavour. It’s traditionally served with white rice, but you can use fresh bread to mop up any delicious sauce left behind. 

Bulk it up

Add extra sustenance to bredie by mixing through a tin of red kidney beans or corn kernels (add them with the carrots), or brown lentils (add with the potatoes).   

Level up your bredie by transforming it into:  

Cottage pie  

Allow bredie to reduce, uncovered, for another 30 minutes until the stew is thicker. Create a mash potato topping with 6 cooked potatoes, a handful of grated Cheddar cheese, VL. cup butter and VL. cup cream. Work together until thick and smooth, and season well. Add bredie to a rectangular baking dish and top with potato mash. Bake at 180°C for 20-30 minutes until the mash is golden and slightly crispy.   

Puff-pastry pie  

Allow bredie to reduce, uncovered, for another 30 minutes until thick. Spoon bredie into a greased pie dish. Roll out 400g puff pastry and cut out a circle slightly larger than your pie dish. Fit pastry circle on top of bredie and fold over the edges of the dish to close.  Pierce pastry twice in the middle to let steam escape, brush with whisked egg and bake for 15-20 minutes until pastry is puffed and golden.   

Fluffy herbed dumplings recipe

Ingredients

2 cups cake flour
1 Tbsp baking powder
2 tsp sugar
Salt and milled pepper
1 Tbsp chopped parsley
2 Tbsp chopped spring onion
2 Tbsp butter
1 ½ cups buttermilk

Method

Sieve dry ingredients together in a bowl. Rub butter and floury mixture in between your fingertips to form a loose crumb. Add buttermilk and mix into a thick batter. Spoon hot bredie into a rectangular baking dish and dollop large spoonfuls of batter on top of your bredie. Cover dish with foil and cook at 180°C for 15-20 minutes, until the dumplings have risen and are light and fluffy.