Recipe by WILLIAM R
"This is a traditional South African meal, and is good winter fare. Bredie is an old Cape name for a dish of meat and vegetables stewed together so that the flavors intermingle. The gravy is rich, thick and full-bodied, and is obtained by using meat with a fair amount of bone and fat, rolling it in flour and browning it before the vegetables are added. The flavor improves if left a day or two before eating. Nice with brown rice."
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3 1/2 pounds
lamb or mutton breast chops, chopped into portions
2 1/4 pounds
fresh tomatoes, chopped
freshly ground black pepper
whole white peppercorns
beef bouillon cube
Good recipe. Can be cooked in a covered cast-iron casserole inside the oven (Dutch Oven style). Add a few drops of lemon juice or (sour)clover leaves. (Zuuring in South Africa)
This is a very good recipe. I added 2 tbsl. of lemon juice, 4 cloves of garlic and I used fingerling potatoes instead. Turned out very nice.
love this recipe andno fights to get our picky eater kids to eat it either. They came back for seconds.
Being a South African living in New Zealand I was delighted to come across this recipe. Reminds me of the cold winter afternoons spent making this in abundance to freeze for reheating. Thank you so much for posting this.
I enjoy trying foods from other countries, especially when it turns out to be a great recipe. By American tastes, this tastes just like a simple Swiss steak only served in a bowl as a hearty stew. I used venison instead of lamb. I figured it would be a perfect substitute since lamb is a stronger meat that can come off gamey at times. The stew wasn’t as thick as I expected, so I removed the lid for the final 20 minutes of cooking and it thickened up just fine. Hubby and I were pleasantly surprised by the tenderness of the meat since I used a cut that should have been tough. We also expected a gamey taste, but it wasn’t gamey at all. I’m guessing the vinegar, which was also undetectable, had something to do with it. This one is going in the keep file and one that we will have often this winter.
I am a South African living in America and this great recipe is very much like the traditional recipe my mother makes, which has been handed down through generations. Tasty, perfectly flavoured and easy to make- a winner!
This is filling and delicious. I didn't have vinegar so I used lemon juice. I omitted the peppercorns, sugar and instead of frying the meat dredged in cake flour, I browned it without and then added 2 tablespoons of gluten free pancake mix to give the bredie a "roux" like base. I also added a clove of garlic. I had the leftovers the next day and simmered an egg in the bredie. So good! This is my new winter staple. Thank you so much for posting this recipe, William R!
Perfect on cold winter's night. Taste's just like home and so easy. Used my slow cooker. Will definitely be bookmarking this recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 281
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