Winnipeg Free Press - PRINT EDITION

Stewed to perfection

  • Print

The dish this week takes me back to one of those heritage recipes. Winter also calls for the hearty comfort food that makes your bones feel warm and your belly satisfied.

This bredie is a simple, traditional South African mutton stew in the Cape Malay tradition. While mutton is traditional, this kind of dish can be made with beef, pork or chicken. Even seafood can be used, which gives a lighter fresher result. The most popular types of Bredie are green bean bredie, tomato bredie and cabbage bredie. Play around with this basic bredie recipe and make it you own.

TIP: A bredie will always taste better served the day after it is made.

Green bean bredie

Ingredients

30 ml (2 tbsp) oil

680 g (11/2 lbs) lamb, cut into bite-sized pieces

250 ml (1 cup) coarsely chopped onions

5 ml (1 tsp) minced garlic

5 ml (1 tsp) minced fresh ginger root

125 ml (1/2 cup) white wine

450 g (1 lb) fresh green beans, trimmed, cut into 1-inch lengths

2 medium potatoes, peeled, cut into 1/2-inch dice

15 ml (1 tbsp) finely chopped fresh hot chili peppers

1 ml (1/4 tsp) dried thyme

5 ml (1 tsp) salt

Pepper to taste

Cooking Instructions

1. In a large skillet, heat the oil over moderate heat. Add the lamb and brown it in batches. Transfer pieces to a plate.

2. Add the onions, garlic and ginger, and cook over low heat.

3. Deglaze with the wine.

4. Return the meat to the skillet. Cover tightly and simmer for 30 minutes over the lowest heat.

5. Add green beans, potatoes, chili peppers, thyme, salt and pepper and bring to a boil.

6. Cover again, reduce heat and simmer for about 1 hour, stirring occasionally.

6. Taste for seasoning and serve immediately with rice.

Republished from the Winnipeg Free Press print edition November 16, 2013 D14

Fact Check

Fact Check

Have you found an error, or know of something we’ve missed in one of our stories?
Please use the form below and let us know.

* Required
  • Please post the headline of the story or the title of the video with the error.

  • Please post exactly what was wrong with the story.

  • Please indicate your source for the correct information.

  • Yes

    No

  • This will only be used to contact you if we have a question about your submission, it will not be used to identify you or be published.

  • Cancel

Having problems with the form?

Contact Us Directly
  • Print

You can comment on most stories on winnipegfreepress.com. You can also agree or disagree with other comments. All you need to do is be a Winnipeg Free Press print or e-edition subscriber to join the conversation and give your feedback.

You can comment on most stories on winnipegfreepress.com. You can also agree or disagree with other comments. All you need to do is be a Winnipeg Free Press print or e-edition subscriber to join the conversation and give your feedback.

Have Your Say

New to commenting? Check out our Frequently Asked Questions.

Have Your Say

Comments are open to Winnipeg Free Press print or e-edition subscribers only. why?

Have Your Say

Comments are open to Winnipeg Free Press Subscribers only. why?

The Winnipeg Free Press does not necessarily endorse any of the views posted. By submitting your comment, you agree to our Terms and Conditions. These terms were revised effective April 16, 2010.

letters

Make text: Larger | Smaller

LATEST VIDEO

Winnipeg Cheapskate: School supply shopping

View more like this

Photo Store Gallery

  • A Canada Goose cools off in a water pond Monday afternoon at Brookside Cemetary- See Bryksa’s Goose a day Challenge– Day 27-June 25, 2012   (JOE BRYKSA / WINNIPEG FREE PRESS)
  • Down the Hatch- A pelican swallows a fresh fish that it caught on the Red River near Lockport, Manitoba. Wednesday morning- May 01, 2013   (JOE BRYKSA / WINNIPEG FREE PRESS)

View More Gallery Photos

Poll

What do you think of the new Blue Bombers uniforms?

View Results

View Related Story

Ads by Google