![]() Place the covered pot in the oven and braise for 1½ hours, until the meat and okra are tender, and the liquids reduced into a thick sauce. Bring to a boil and lower the heat to medium. Add the tomato paste and stock, and mix again. Add the okra, mix again and sauté for 1-2 minutes. Add the onion, garlic, chopped herbs, salt and pepper. Add the meat and fry lightly for 1-2 minutes. Heat the oil in a wide pot, over medium-high heat. Prepare the okra, as shown in THIS link.Ģ. Chop the herbs roughly (set some aside for serving). Try it and enjoy.ġ.1 lbs (500 grams) beef for stew (I used chuck), cut into large cubesġ. The dish is perfect for both lunch or dinner, served with crusty bread on the side, with plain rice, or, as I’ve done here, over couscous with fresh herbs. This time, I’ve decided to prepare a version of it, with the addition of beef and fresh herbs.īraising these simple ingredients together brings out so many flavors and textures: the meat is fork tender, the okra creamy and tasty, and the herbs add their freshness and another layer of flavor and aroma. One of my most favorites is the Sephardic dish of braised okra (click HERE for recipe), which I make often.
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