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 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.
My husband & 12 year old son loved this! I served it over rice. Instead of lamb or mutton, I used rotisserie chicken that I added after cooking all the rest of the ingredients (45 mins.). I cooked it another 10 mins. or so to heat the chicken completely. Other things I would change are that I would use only 1/2 of an onion, 1/4 tsp. of Worcestershire sauce and 1 1/2 tsp. beef bouillon next time.
* 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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