3/20/2024 0 Comments Beef stew okra slow cooker![]() Remove it from the fridge about 30 minutes before you are ready to use it. If you wish to make the meat more tender quicker, you can pre-salt the beef or lamb overnight, seal it in a plastic bag, and refrigerate. My favorite type of cut to use is the chuck roast because I find it to be the most tender for use in stews. The cooking time for the beef or lamb will vary depending on the type of cut that you are using. I prefer to cook my okra stew in a heavy bottom stockpot to prevent it from sticking to the bottom of the pot and possibly getting scorched. The first reason being to get the meat to become tender, and the second is for the flavor. Okra stew is slow cooked over low heat for two main reasons. Rinse and drain it, and then you can either fry it, or use it directly in the stew. If you are using dried okra, make sure to soak it overnight with a little bit of baking soda before using it. My mom used to thread the okra onto strings, and hang it in the sun over the roof to allow it to dry. ![]() I plan on storing (if I have any left) most of it frozen, and drying some of it. I can’t wait to get my okra planted and have plenty of it to store, and to eat fresh! ![]() However, I did find one spot in my yard where the soil dries up super quick, and it gets plenty of sunlight. I have tried growing okra in my vegetable garden, and it has proven itself difficult in our area because we do get a lot of rain during the spring and summer months, and okra likes it dry. I mostly rely on frozen okra since I cannot find fresh okra. As I mentioned earlier, the acidic components in this dish should be enough to reduce it’s sliminess. Most frozen okra is chopped, but do not worry. If you do not have access to fresh okra, you can use frozen okra. I would not suggest frying it in this case. If the fresh okra that you are using is too large, you can chop it into smaller circular pieces. These additions do not only reduce okra’s slimy texture, but they also add a wonderful robust flavor to the dish. Some people also choose to add pomegranate molasses. I used to deep fry the okra, but I have now found that it is not necessary when it is being cooked in something acidic like sumac and tomatoes. My mom used to take this rout all the time whenever she would make any type ok okra stew. If the okra pods are small, you can deep fry them in some vegetable oil if you wish to reduce the sliminess. If you are using fresh okra from the farmer’s market, you’ll want to cut out the stem part without exposing the seed part of the okra. My mom would choose the tiniest okra to make okra stew with because they are the most tender, and when left intact the stew does not come out slimy. I cannot say that I did complain because I love okra. Growing up, my mom made this dish so many times over the summer because they grew tons of okra in their vegetable garden. Traditionally, okra stew is made with beef or lamb. It is super nutritious, and absolutely delicious. ![]() Mediterranean okra stew is traditionally served with rice with vermicelli. Even if you hate okra, I promise you, you will love this dish. Seasoned with spices such as sumac which brightens up the flavor of the dish and makes this okra stew extra special. This delicious Mediterranean okra stew with beef is cooked to perfection on low heat. ![]()
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