Beef with Okra

[JOH]

Viand Bef ak Kalalou - Boeuf avec Gombo

This recipe is another example of how Haitians love mixing meats with vegetables.
6 to 8 servings

Ingredients:

* 5 pounds beef neck bones or 4 pounds stewing beef
* 1 lime, cut in half
* 6 tablespoons 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 teaspoon black pepper, or to taste
* 2 teaspoons seasoned salt
* 2 teaspoons salt
* 4 to 6 cloves
* 2 tablespoons tomato paste
* 4 small carrots, cut in ½-inch rounds
* 2 pounds okra, fresh or frozen, snip ends and cut in 3 to 4 pieces, depending on the size
* 1 thyme sprig
* 2 teaspoons butter

Method:
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).

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.

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.