If using smoked fish, break them into chunks and add to the stew at this point. Add the prawns and white fish to the stew and cook until the prawns are pink and fish white and flaky. I tend to use the frozen baby okra that I find at my local Middle-Eastern grocer. Quarter the okra pods, then chop them into ¼ inch thin slices. 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. Discard the bay leaf and season with salt. Simmer, uncovered, until the vegetables are tender, 8-10 minutes. Sauté, stirring frequently, until starting to look translucent, 3 to 4 minutes. Increase the heat to high and add the okra, the holy trinity (onion, bell pepper and celery), salt and remaining ½ teaspoon black pepper to the pan. Add the rice, beans, tomato sauce and okra. Remove the thighs and set aside, leaving the fat and juices in the pan. Reduce heat simmer, uncovered, for 5 minutes. Add shrimp, chicken and sausage simmer until the shrimp is opaque inside, the chicken is no longer pink and the rice is tender, about 5 minutes longer. In a large Dutch oven, combine the first 10 ingredients. This takes about 10-12 minutes for fresh okra or about 7-8 minutes for frozen okra. Add the okra, cover with a lid, and simmer, stirring occasionally, until the okra is tender. In this okra stew, beef cubes are always used. Stir in rice and cook, covered, for 15 minutes longer. Stir in the tomatoes, sugar, thyme, bay leaf, vinegar and Worcestershire sauce. You can also opt to skip the protein and use vegetable broth to keep this dish vegetarian. Next, homemade broth is made by boiling the protein, and added with the tomato sauce, beef stew cubes or chicken and simmered all together. 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). 10 fresh okra pods (optional, just for garnish later) 2 small sweet potatoes, peeled and cubed. The Lebanese technique of making yekhnes starts out pretty much the exact same way every time.
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