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Beef with Okra
Viand Bef ak Kalalou - Boeuf avec Gombo
by Mirta Yurnet-Thomas
This recipe is another example of how Haitians
love mixing meats with vegetables.
Yield:
6 to 8 servings
Ingredients:
- 5 pounds beef neck bones or 4 pounds
stewing beef
- 1 lime, cut in half
- 6 tablespoons
pikliz
vinegar, or to taste
- 1 green bell pepper, sliced thin
- ½ red bell pepper, sliced thin
- 1 shallot, sliced thin
- 2 scallion sprigs
- 3 garlic cloves
- ½ teaspoon black pepper, or to taste
- 2 teaspoons seasoned salt
- 2 teaspoons salt
- 4 to 6 cloves
- 2 tablespoons tomato paste
- 4 small carrots, cut in ½-inch rounds
- 2 pounds okra, fresh or frozen, snip
ends and cut in 3 to 4 pieces, depending on the size
- 1 thyme sprig
- 2 teaspoons butter
Method:
Rinse meat with cold water. Clean meat with lime and rinse with water
again. Marinate meat with pikliz vinegar, green and red bell pepper,
shallot, ½ onion, scallion, garlic, black pepper, seasoned salt, salt,
and cloves. (Marinate overnight or at least 2 hours for flavor
enhancement).
On medium-high heat, steam meat, covered, in the marinated juices for 30
minutes. When meat juices start evaporating add tomato paste with ½ cup
of water and continue browning for 20 minutes, stirring occasionally on
medium heat.
Add ½ sliced onion, carrots, okra, and thyme with ¼ cup water and cover
for 20 minutes. Add 4 cups water, bring to a boil, and cook for 20
minutes, stirring every 10 minutes. Add butter and serve with white
rice.
More
recipes by
Mirta Yurnet-Thomas
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A
Taste of Haiti
by Mirta Yurnet-Thomas
and the Thomas Family
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