Simmer the meat slowly in a heavy-based saucepan with water, stock powder, garlic, chilli, onions and tomatoes for 1 1/2 hours
Add potatoes, sugar and seasoning. Simmer for a further 45 minutes.
Season and add grated lemon peel and lemon juice
Heat olive oil in a pan and flash fry cherry tomatoes and herbs for 2 minutes to glaze
Garnish bredie with tomatoes; serve with rice and seasonal vegetables like butternut and green beans
Alternative cooking instructions
Slow cooker: Set on low and cook ± 8 hours
Oven bake: Bake at 160ºC for same amount of time as on the stove topVariations:Waterblommetjie bredie
Use 500g waterblommetjies in place of the chopped tomatoes.
Soak waterblommetjies in salted water for 15 minutes and then break into shorter lengths.
Add an extra 1/2 cup (125ml) of cooking water and the waterblommetjies to the bredie. Season with freshly grated nutmeg and a handful of chopped parsley
towards the end.Green bean bredie
Replace chopped tomatoes with 500g finely sliced green beans. Add them after the initial 1-hour cooking period. Season with milled pepper and chopped parsley.
This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.