A stew as reminiscent of Cape Town as Table Mountain, this satisfying & expertly spiced dish brings together fragrant yet familiar aromas. With its signature yellow & golden sultana rice, a rich tomato beef ‘bredie,’ and Mrs Balls Chutney, this dish simply tastes like home!
Beef Tomato Bredie
Beef Tomato Bredie
with Mrs Balls Chutney, turmeric rice & fresh coriander
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Beef
- Bredie Spice Blend
- Carrot
- Cooked Chopped Tomato
- Free-Range Beef Strips
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Golden Sultanas
- Ground Turmeric
- Mrs. Balls Chutney
- Onion
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
Y’ELLO, RICE!
Place the rinsed rice in a pot with the turmeric and 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork, toss through the chopped golden sultanas, and cover.
BROWN BEEF
Place a pan over medium-high heat with a drizzle of oil. Pat the beef pieces dry with paper towel. When hot, fry the beef until browned but not cooked through, 1-2 minutes (shifting occasionally). Remove from the pan and season.
NOTHING BEATS A BREDIE
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion and the diced carrot until the onions are soft, 4-5 minutes (shifting occasionally). Add the grated garlic, the grated ginger, and the bredie spice blend. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, the chutney, and 100ml of water. Simmer until slightly reduced, 12-15 minutes. In the final 1-2 minutes, add the browned beef and season.
THE TASTE OF HOME
Plate up the aromatic turmeric-sultana rice. Side with the beef tomato bredie. Garnish with the picked coriander. Easy peasy, Chef!
White Basmati Rice - 100ml
Ground Turmeric - 7,5ml
Golden Sultanas - 15g
Free-range Beef Strips - 150g
Onion - 1
Carrot - 120g
Garlic Clove - 1
Fresh Ginger - 10g
Bredie Spice Blend - 25ml
Cooked Chopped Tomato - 200g
Mrs Balls Chutney - 30ml
Fresh Coriander - 4g
Y’ELLO, RICE!
Place the rinsed rice in a pot with the turmeric and 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork, toss through the chopped golden sultanas, and cover.
BROWN BEEF
Place a pan over medium-high heat with a drizzle of oil. Pat the beef pieces dry with paper towel. When hot, fry the beef until browned but not cooked through, 1-2 minutes (shifting occasionally). Remove from the pan and season.
NOTHING BEATS A BREDIE
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion and the diced carrot until the onions are soft, 4-5 minutes (shifting occasionally). Add the grated garlic, the grated ginger, and the bredie spice blend. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, the chutney, and 200ml of water. Simmer until slightly reduced, 12-15 minutes. In the final 1-2 minutes, add the browned beef and season.
THE TASTE OF HOME
Plate up the aromatic turmeric-sultana rice. Side with the beef tomato bredie. Garnish with the picked coriander. Easy peasy, Chef!
White Basmati Rice - 200ml
Ground Turmeric - 15ml
Golden Sultanas - 30g
Free-range Beef Strips - 300g
Onion - 1
Carrot - 240g
Garlic Clove - 1
Fresh Ginger - 20g
Bredie Spice Blend - 50ml
Cooked Chopped Tomato - 400g
Mrs Balls Chutney - 60ml
Fresh Coriander - 8g
Y’ELLO, RICE!
Place the rinsed rice in a pot with the turmeric and 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork, toss through the chopped golden sultanas, and cover.
BROWN BEEF
Place a pan over medium-high heat with a drizzle of oil. Pat the beef pieces dry with paper towel. When hot, fry the beef until browned but not cooked through, 1-2 minutes (shifting occasionally). You may need to do this step in batches. Remove from the pan and season.
NOTHING BEATS A BREDIE
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion and the diced carrot until the onions are soft, 5-6 minutes (shifting occasionally). Add the grated garlic, the grated ginger, and the bredie spice blend. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, the chutney, and 300ml of water. Simmer until slightly reduced, 15-20 minutes. In the final 1-2 minutes, add the browned beef and season.
THE TASTE OF HOME
Plate up the aromatic turmeric-sultana rice. Side with the beef tomato bredie. Garnish with the picked coriander. Easy peasy, Chef!
White Basmati Rice - 300ml
Ground Turmeric - 22,5ml
Golden Sultanas - 45g
Free-range Beef Strips - 450g
Onion - 1
Carrot - 360g
Garlic Cloves - 2
Fresh Ginger - 30g
Bredie Spice Blend - 75ml
Cooked Chopped Tomato - 600g
Mrs Balls Chutney - 90ml
Fresh Coriander - 12g
Y’ELLO, RICE!
Place the rinsed rice in a pot with the turmeric and 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork, toss through the chopped golden sultanas, and cover.
BROWN BEEF
Place a pan over medium-high heat with a drizzle of oil. Pat the beef pieces dry with paper towel. When hot, fry the beef until browned but not cooked through, 1-2 minutes (shifting occasionally). You may need to do this step in batches. Remove from the pan and season.
NOTHING BEATS A BREDIE
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion and the diced carrot until the onions are soft, 5-6 minutes (shifting occasionally). Add the grated garlic, the grated ginger, and the bredie spice blend. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, the chutney, and 400ml of water. Simmer until slightly reduced, 15-20 minutes. In the final 1-2 minutes, add the browned beef and season.
THE TASTE OF HOME
Plate up the aromatic turmeric-sultana rice. Side with the beef tomato bredie. Garnish with the picked coriander. Easy peasy, Chef!
White Basmati Rice - 400ml
Ground Turmeric - 30ml
Golden Sultanas - 60g
Free-range Beef Strips - 600g
Onion - 1
Carrot - 480g
Garlic Cloves - 2
Fresh Ginger - 40g
Bredie Spice Blend - 100ml
Cooked Chopped Tomato - 800g
Mrs Balls Chutney - 125ml
Fresh Coriander - 15g
Woolies Products in this dish
