Tomato Bredie

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1. 1Step 1: Toast the spices in a dry pan on medium heat until fragrant. Let it cool down and place it into a filter bag or wrap it in a muslin cloth.
2. 2Step 2: Brown the meat well in neutral oil on high heat, taking care not to burn the bottom of the pan. Once browned, remove and set aside. You want to remove any rendered fat as it will make the bredie heavy and oily.
3. 3Step 3: Add the chopped onions along with fresh chilli (if using) and bay leaf. Cook until the onions are soft, scraping the fond off the bottom of the pan to pick up all those nice roasted meat flavours. Add a touch of water if the onions caramelise too fast.
4. 4Step 4: Add the salt and tomato paste. Cook on medium heat until the raw smell of the tomato paste has disappeared.
5. 5Step 5: Add the chopped tomatoes or tomato passata, seared meat and bones (if you have them), sugar and enough water or stock to cover.
6. 6Step 6: Add the bag of spices or, however, you want to add them. I advise against simply throwing them in, as you would have to eat around them later.
7. 7Step 7: Bring to a gentle simmer and give the bredie a good stir.
8. 8Step 8: Close the pot with a lid and turn your stove down to low. You could also place it into the oven at 150 °C or 302 °F. Keep an eye on it so it doesn’t burn. You need to cook it until the meat is tender. This can take anything from 1 to 2 hours, depending on your meat. If at any point the bredie needs more liquid, then add it.
9. 9Step 9: Test the meat to see if it’s soft every so often.
10. 10Step 10: Once the meat is soft, add the potatoes and add more liquid as necessary. Close the lid and cook for another 20 to 30 minutes, depending on the size of the potatoes.
11. 11Step 11: Test the potatoes every 10 minutes to see if they’re done. As soon as they break open without resisting when split with a knife, they are perfect.
12. 12Step 12: Give it a taste and adjust the seasoning to your liking. Serve or chill for later.