Tomato Bredie
Serves: 6
Weldon Lockman
1 January 1970
Based on User reviews:
49
Spice
54
Sweetness
52
Sourness
45
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 tbsp
Vegetable Oil1590 g
Lamb2 tbsps
Cake Flour1 large
Onion (chopped)1020 g
Tomatoes (fresh, chopped)1 tsp
Salt1 tsp
Brown Sugar1 tbsp
White Vinegar2 medium
Potatoes (quartered optional)Directions:
1
Heat oil over medium-high heat in a large, heavy-bottomed saucepan
2
Dredge meat in flour, and cook in hot oil until well browned
3
Stir in onions, and cook until onions are soft, about 5 minutes
4
Mix in tomatoes
5
Season with salt, black pepper, white peppercorns, bay leaves, brown sugar, vinegar, Worcestershire sauce, and beef bouillon cube
6
Cover, reduce heat, and simmer for 1 1/4 hours
7
Stir occasionally, making sure nothing sticks on the bottom of the pot
8
Stir in the potatoes and cook for an additional 45 minutes, until the potatoes are done and the meat is tender