Tomato Bredie

Name: Tomato Bredie
Ingredients: 1 tablespoon vegetable oil; 3 1/2 pounds lamb or mutton breast chops, chopped into portions; 2 tablespoons cake flour; 1 large onion, chopped; 2 1/4 pounds fresh tomatoes, chopped; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 6 whole white peppercorns; 2 bay leaves; 1 teaspoon brown sugar; 1 tablespoon white vinegar; 1 dash Worcestershire sauce; 1 cube beef bouillon cube; 2 medium potatoes, quartered (optional)

14 ingredients

3 steps

Ingredients

1 tablespoon vegetable oil
3 1/2 pounds lamb or mutton breast chops, chopped into portions
2 tablespoons cake flour
1 large onion, chopped
2 1/4 pounds fresh tomatoes, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 whole white peppercorns
2 bay leaves
1 teaspoon brown sugar
1 tablespoon white vinegar
1 dash Worcestershire sauce
1 cube beef bouillon cube
2 medium potatoes, quartered (optional)

Directions

1

Heat oil over medium-high heat in a large, heavy-bottomed saucepan. Dredge meat in flour, and cook in hot oil until well browned.
2

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.
3

Stir in the potatoes and cook for an additional 45 minutes, until the potatoes are done and the meat is tender.