recipe reviews for:

Tomato Bredie

“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.”

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Reviewed: Nov. 30, 2011

love this recipe andno fights to get our picky eater kids to eat it either. They came back for seconds.

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1 user found this review helpful

Reviewer:

G.F. Wentzel

Cooking Level: Expert

Living In: Austin, Texas, USA

Reviewed: Aug. 8, 2010

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.

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4 users found this review helpful

Reviewer:

Jordan

Cooking Level: Expert

Living In: Woodbury, Minnesota, USA

Reviewed: May 11, 2010

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.

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1 user found this review helpful

Reviewer:

Snowfreeze_Sorbet

Cooking Level: Intermediate

Living In: New Plymouth, Taranaki, New Zealand

Reviewed: Jul. 9, 2005

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)

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7 users found this review helpful