1. Cut the meat into 1 to 1 ½ inch cubes. 2. Peel and crush the cloves of garlic. 3. Peel and chop the onions. 4. Heat the oil and butter in a big, heavy-bottomed saucepan, over medium heat until the butter discolors. 5. Add the meat in batches and stir-fry until brown. Remove each batch with a slotted spoon and keep aside. 6. Season the browned meat with salt and pepper. 7. Sauté the onions in the remaining oil until golden, soft and translucent 8. Add the tomatoes, tomato paste, sugar, chili, paprika, garlic, herbs, water and stock. 9. Bring to a slow boil. 10. Add the prepared meat, reduce the heat, cover and simmer the bredie very slowly for 2 hours. 11. Peel and cube the potatoes. 12. Add the cubed potatoes and continue simmering for another ½ hour. 13. Thicken the gravy with a little potato flour mixed with water. 14. Prepare a day in advance and leave to mature in the refrigerator. 15. Reheat and serve with steamed rice. Traditionally, a handful of chopped parsley will be added to the rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
