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Saturday, May 21, 2016

tomato bredie

Ingredients

  • Servings: 6
  • 1 tablespoon vegetable oil
  • 3 1/2 pounds lamb or mutton breast chops, chopped into portions
  • 2 tablespoons cake flour
  • 1 large onion, chopped
  • 2 1/4 pounds fresh tomatoes, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 whole white peppercorns
  • 2 bay leaves
  • 1 teaspoon brown sugar
  • 1 tablespoon white vinegar
  • 1 dash worcestershire sauce
  • 1 cube beef bouillon cube
  • 2 medium potatoes, quartered (optional)

Recipe

    Preparation Time: 30 mins Cook Time: 2 hrs

    Ready Time: 2 hrs 30 mins

  • heat oil over medium-high heat in a large, heavy-bottomed saucepan. dredge meat in flour, and cook in hot oil until well browned.
  • stir in onions, and cook until onions are soft, about 5 minutes. mix in tomatoes. season with salt, black pepper, white peppercorns, bay leaves, brown sugar, vinegar, worcestershire sauce, and beef bouillon cube. cover, reduce heat, and simmer for 1 1/4 hours. stir occasionally, making sure nothing sticks on the bottom of the pot.
  • stir in the potatoes and cook for an additional 45 minutes, until the potatoes are done and the meat is tender.

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