Ingredients
4 pounds beef shoulder
1/4 cup teriaki sauce
1/2 tablespoon thyme
1/2 tablespoon Italian seasoning
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1/4 teaspoon ground cloves
1/2 green pepper, rough chopped
1/2 yellow onion, rough chopped
1 pound okra, cut into 1/2 inch pieces
2 cups tomato sauce
reserved beef broth
Directions
1. Trim the fat from the beef.
2. Marinade the meat with the teriaki sauce, thyme, Italian seasoning, cloves, onion powder, and garlic powder. Cover with foil or saran wrap, and refrigerate for at least 1 hour.
3. Transfer the marinated beef along with the marinade into a pressure cooker to braise...
4. Add about 1 cup of water, and cook on med heat until the meat is tender.
5. When the meat is cooked heat 4 tablespoons of canola or vegetable oil in a large saute pan.
6. Strain the cooking broth and set aside.
7. Transfer the meat into the heated oil and brown.
8. When the meat is browned add the green peppers, onion, and okra.
9. In a small bowl combine the strained beef broth and the tomato sauce. Pour the sauce over the veggie-beef mixture and stir to combine.
10. Cover the stew. Bring the stew to a vigorous simmer, then reduce to low and a calm simmer until you're read to eat!
11. Serve with white rice, rice and beans, or boiled plantains.
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