Beef with okra

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Ingredients

5 lbs beef neck bones or 4 pounds stewing beef

1 lime, cut in half

6 tbsp 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 tsp black pepper, or to taste

2 tsp seasoned salt

2 tsp salt

4 to 6 cloves

2 tsp tomato paste

4 small carrots, cut in ½ inch rounds

2 lbs okra, fresh or frozen, snip ends and cut in 3 to 4 pieces, depending on the size

1 thyme sprig

2 tsp butter

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Chef Photos

Serves 2-3

Directions

1. 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).

2. 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.

3. 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.

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Ingredients

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