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Groenboontjiebredie

Bredies het ‘n sagte plek in meeste Suid-Afrikaners se harte. Vir my is dit huiskos op haar beste, en ‘n dis wat van kindsbeen af elke winter ‘n plek aan ons tafel gehad het. Die Franse is self lief hiervoor en in die Suide vind ‘n mens dikwels dat die plat du jour eintlik ‘n egter boerekosbredie is. In die Boland is dit nou waterblommetjie-tyd, so jy kan die groenboontjies vervang met blomme en net bietjie meer suurlemoensap, en selfs bietjie van die skil, byvoeg. En gebruik lamsvleis met ‘n ekstra lagie vet – dit geur die bredie net soveel lekkerder!

Stews have a soft spot in the hearts of most South Africans. For me, it is home cooking at its finest and a dish that has had a place at our table every winter since my childhood. The French themselves love stews and in the South you’ll often finds that the plat du jour is actually a ‘boerekos’ stew. In the Cape, it is ‘waterblommetjie’ time, so you can replace the green beans with these flowers and just add a little more lemon juice, and even a little of the peel. And use lamb with an extra layer of fat – it makes the stew so much tastier!

GROENBOONTJIEBREDIE | GREEN BEAN LAMB STEW

TYD: 3 ure – PORSIES:  4 | TIME: 3 hours – SERVES: 4

BESTANDDELE

sowat 45 ml kanola-olie

800 g lamsnek

1 ui, fyngekap

2 knoffelhuisies, fyngekap

3 groot ryp tamaties, in blokke gesny

5 ml gemengde droë kruie

sout en fyn wit peper

250 ml kookwater

600 g vars groenboontjies, gesnipper

2 groot aartappels, geskil en in kwarte gesny

sap van 1 suurlemoen

INGREDIENTS

about 45 ml canola oil

800 g lamb neck

1 onion, finely chopped

2 garlic cloves, finely chopped

3 large ripe tomatoes, cubed

5 ml dried mixed herbs

salt and ground white pepper

250 ml boiling water

600 g green beans, finely sliced

2 large potatoes, peeled and cut into quarters

juice of 1 lemon

METHODE
  1. Verhit oond tot 180 °C.
  2. Verhit die olie in ‘n groot oondvaste kastrol. Braai die lamsnek oor ‘n matige hitte tot bruin. Wees geduldig hier, want hoe stadiger en bruiner jy jou vleis braai aan die begin, hoe lekkerder en meer geurig is die bredie.
  3. Voeg die ui en knoffel by en braai vir sowat 3 minute tot die ui begin sag word.
  4. Voeg die tamaties en gemengde kruie by en geur met sout en peper.
  5. Maak die kastrol toe en plaas jou bredie in die oond vir 30 minute. Hou ‘n oog om seker te maak dit kook nie droog nie. (As dit die geval is, voeg net ‘n bietjie kookwater by.)
  6. Voeg na 30 minute die gesnipperde boontjies en kookwater by. Maak toe met deksel en plaas terug in die oond vir 1 uur.
  7. Voeg die aartappels by en maak weer toe met ‘n deksel. Nou gaan dit vir die laaste keer terug in die oond tot jou aartappels sag is. (Maak net seker jou bredie kook nie droog nie!)
  8. Haal die bredie uit die oond en voeg die vars suurlemoensap by.
METHOD
  1. Heat the oven to 180 °C.
  2. Heat the oil in a large cast iron pot. Add the lamb and fry over medium heat until brow. Be patient here, because the longer and browner you fry you meat, the more flavour your stew will have.
  3. Add the onion and garlic and fry for about 3 minutes utill the onion starts to soften.
  4. Add the tomatoes and mixed herbs and season with salt and pepper.
  5. Cover with a lid and place in the oven for 30 minutes. Keep an eye on your stew and add a little bit of boiling water, if necessary.
  6. Add the green beans and water and cover with a lid. Place in the oven for another hour.
  7. Add your potatoes and cover with lid. Place back in the oven until potatoes are soft.
  8. Take your stew out of the oven and add the lemon juice.

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