I tend to use the frozen baby okra that I find at my local Middle-Eastern grocer. However, if you cannot find baby okra, you can use larger varieties and chop them to about 2 inches in size. I almost always use a pressure cooker to cook beef stew cubes or bone-in beef because it cuts the cooking time by at least 45 minutes!Īs for the okra, baby okra is most commonly used. You can use either bone-in meat or bone free, depending on your preference. I use beef shanks but, you can use whatever beef you use for stew. Remove pot from heat and transfer ham hocks to cutting board. Reduce heat to medium low cover, with lid slightly ajar and simmer until ham hocks are fork-tender, 212 to 3 hours. In this okra stew, beef cubes are always used. Combine water, ham hocks, onion, and bay leaf in large Dutch oven and bring to boil over high heat. You can also opt to skip the protein and use vegetable broth to keep this dish vegetarian. Slap Ya Mama to taste or salt and cracked black pepper to taste. ½ cup chicken stock or shrimp stock if available. Next, homemade broth is made by boiling the protein, and added with the tomato sauce, beef stew cubes or chicken and simmered all together. 1 pound small to medium shrimp, peeled and deveined. Add the washed okra to the pot, and saute for a few minutes. Heat olive oil in a large pot, then saute a diced onion until it’s soft and translucent. Stir constantly until the okra stops stringing. The base is made by sautéing crushed garlic with fresh chopped cilantro in any neutral oil, followed by adding the main vegetable (okra, white beans, green beans, peas and carrots or potatoes). Start by cutting the tips off using a small knife, then wash the okra and drain well. Sauté okra, onions, celery, bell peppers, and chopped garlic for approximately 30 minutes. The Lebanese technique of making yekhnes starts out pretty much the exact same way every time.
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