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Green Bean Bredie 

Green bean bredie, prepared with mutton OR lamb and green beans is one of those dishes, which would feel insulted if one had to refer to it by the name of its European rival known as “stew”. The principle is the same, but bredies tend to be richer, more tasty and infinitely more filling and varied.

Cook Time: 1½-1¾ hrs | Serves: 6
Ingredients
  • 1 kg stewing mutton OR lamb

  • 1 kg green beans, sliced

  • 25 ml butter OR lard OR oil

  • 2 large onions, sliced

  • 1 clove garlic, crushed

  • 250 ml stock OR water

  • 500 g new potatoes, peeled

  • 5 ml salt

  • 5 ml chopped marjoram

  • freshly ground black pepper

  • freshly grated nutmeg

Method

Heat butter and sauté onions and garlic until transparent. Add meat and brown quickly. Add stock and simmer, covered, for 1 hour. Add beans, potatoes, salt, marjoram, and pepper and continue simmering until bredie is ready, 30-45 minutes. Grate nutmeg over bredie and serve with rice.

Tips
  1. To concentrate flavours use mutton with a fair amount of fat and bone, 2 cm cubed mutton rib is the best meat to use.

  2. Never boil meat in stock or water, this tends to dry out and toughen the meat.

  3. Don’t add liquid. The juices from the vegetables will make a thick gravy.

  4. Keep the cooking temperature constant, use a medium heat setting, allowing the bredie to simmer gently for a few hours to allow flavours to combine.

  5. The flavour will improve if the bredie is made a day or two in advance.

Cuisine: South African

Category: Traditional South African

  • Posted3-Oct-2009
  • Total Views1913
  • Word Count406
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