Tomato bredie with beef ribs
|salt and freshly ground peper|
|2 ml||whole cloves|
|500 ml||vegetable stock|
|1||carrot — chopped|
|1||leeks — chopped|
|4||garlic cloves — peeled|
|1||canned chopped tomatoes|
|250 ml||red wine|
|1||fresh thyme sprigs|
|2||onions — sliced into rings|
|2 cm||ginger — finely chopped|
|1 kg||tomatoes — ripe, chopped|
|6||potatoes — halved|
|salt and freshly ground back pepper|
|vine tomatoes — fried|
|1||small onion — sliced into rings|
|oil — for deep frying|
|polenta — cooked according to packet instructions|
For the beef:
Season the ribs with salt and pepper. Heat the oil in a pressure cooker and fry the meat until browned. Add the rest of the ingredients, except the sugar. Cover with the lid and pressure-cook for about 45 minutes or until the meat is tender.
Remove the meat from the pot. Add a little sugar to the cooking liquid and simmer to form a thick, tasty sauce.
Preheat the oven grill.
Keep the ribs whole or cut them into portions. Transfer to an oven rack and brush with some of the sauce. Grill until browned. If left whole, cut them into portions now.
For the bredie:
Braise the onion, peppercorns and cloves in a little water until soft. Add the oil, ginger and cardamom pods and stir-fry until the onion is glossy.
Add the tomatoes and potatoes and simmer for 20-30 minutes. Season with salt and pepper. Add a little sugar. Remove the whole spices, if preferred.
Spoon the bredie into a dish, top with the ribs and arrange tomatoes (if using) on top.
Dip the onion rings in cake ﬂour and deep-fry in oil until crisp. Sprinkle over the bredie. Serve with the prepared polenta and some of the sauce.