Once bubbles break the surface, cover, reduce heat to low, and cook for about 5 to 15 minutes, just until everything softens to your desired consistency. ![]() Increase the heat to medium-high, stir everything together and wait for it to come to a simmer. Add the red pepper, jalapeños, okra, and the braised beef with the braising liquid.Cook for about 10 minutes, just to allow the flavors to meld. Bring to a simmer, cover, and reduce heat to low. Immediately add the diced tomatoes, black pepper, and salt to taste (my diced tomatoes didn’t have much sodium, so I added 1 1/2 teaspoons of salt).Add the garlic and cook for about 1 minute, just to take the raw edge off the garlic. Once the butter melts, add the onions, and cook, stirring occasionally, for about 5 to 7 minutes, just until the onion softens and takes on a little golden color around the edges. While you’re waiting on the beef, place a large dutch oven or stockpot over medium-high heat and add the butter.Cook for about 1 hour and 15 minutes, until the meat is very tender. Wipe down the sides of the pot once or twice while it cooks, and/or skim any scum that forms on the surface. Adjust the heat to maintain a gentle boil. Bring to a simmer over high heat, then cover and reduce to medium-low. ![]() Place the meat in the bottom of a large saucepan, and cover it with the water and 3/4 teaspoon of salt (or to taste).
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