Tomato Bredie
Slow-cooked tomato stew
Servings: 4 people
Calories: 496kcal
Ingredients
- 850 grams mutton neck
- 1 tbsp olive oil
- 1 large onion chopped
- 3-4 cloves garlic chopped
- 12 ripe plum tomatoes roughly chopped
- 1 tbsp tomato paste
- salt and pepper
- 6 peppercorns
- 1 tbsp cider vinegar
- 1 tsp dark brown sugar
- 1 splash Worcestershire sauce
- 2 bay leaves
- 1 cup chicken stock use beef stock if you prefer
- 4 large potatoes peeled and quartered
Instructions
- Heat the oil in a heavy-bottomed casserole and brown meat on all sides on a medium-high heat.
- Add chopped onion and cook until they are golden. Then add the garlic and cook for a further two to three minutes until you can smell the garlic. Be careful that the garlic does not burn.
- Add the chopped tomatoes and all the other ingredients except for the potatoes. Stir gently to combine.
- Cover the casserole and reduce heat so that the stew can simmer. Continue to cook for two hours or until the meat is very tender. Check every now and then that nothing is sticking to the bottom of the casserole. Top up with a little water if it is looking dry.
- When the meat is tender, add the potatoes and cook until soft which should take around 45 minutes.
- Ideally let the stew cool and refrigerate overnight. Reheat the following day when the flavour will have developed. Serve with rice.
Nutrition
Calories: 496kcal | Carbohydrates: 38g | Protein: 49g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 140mg | Sodium: 271mg | Potassium: 1502mg | Fiber: 5g | Sugar: 5g | Vitamin A: 96IU | Vitamin C: 38mg | Calcium: 58mg | Iron: 6mg