Beef Neck Bredie
When autumn sets in, South Africans want bredies and soups - warming food for the heart and soul. The meat in this beef neck bredie is so soft, one can pull it apart with a fork. A cost-effective meal
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Loading... Ingredients
45 ml (3 tbsp) oil
1 kg beef neck, cut into pieces
4 cloves of garlic, chopped
2 onions, chopped
5 – 6 carrots, sliced into rings
2 – 3 small turnips, peeled and diced
5 – 6 leeks, sliced into rings
2 celery sticks, cut into sliced
500 ml (2 cups) beef stock
A handful of chopped parsley
Salt and freshly ground black pepper
6 cups cooked Spekko Long Grain Parboiled Rice
Method
1. Heat the oil in a thick bottomed pot and fry the neck meat in batches until browned.
2. Add garlic, onions, carrots, turnips, leeks and celery and stir through.
3. Add the beef stock and parsley and season to taste. Cover, lower the heat and simmer for about 2 hours until the meat is very soft and can be pulled apart with a fork.
4. Serve with Spekko Long Grain Parboiled Rice.