Quiabada (Beef & Okra Bahian Style) Recipe




Quiabada (Beef & Okra Bahian Style) Ingredients

2 tbsp Pure olive oil
1 Large onion, minced
1 Clove garlic, minced
1 lb Boneless shell steak, cut
-into 1-inch cubes
2 Medium-size ripe tomatoes,
-peeled, seeded, and
-coarsely chopped
Salt & black pepper to taste
2 Preserved malagueta peppers,
-minced, or to taste
1 lb Okra pods, topped, tailed,
-and sliced into rounds

A Recipe for
Quiabada (Beef & Okra Bahian Style)

 

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Quiabada (Beef & Okra Bahian Style)

It's so beautifully arranged on the plate - you know someone's fingers have been all over it.

Julia Childs






Quiabada (Beef & Okra Bahian Style) Directions

Heat the oil in a large, heavy skillet over medium heat. Add the
onion and garlic and cook, stirring, until they are soft. Add the
meat and cook, stirring occasionally to cook all sides, until it is
browned. Add the tomatoes and seasonings. Cover, reduce the heat to
low, and cook until the meat is cooked to the desired doneness and
there is a reddish sauce, 7 to 10 minutes. Meanwhile, blanch the okra
by placing it in a saucepan of boiling salted water and cooking it
for 3 to 5 minutes. Drain the okra and add it to the meat. Cook for
an additional 5 minutes. Serve hot with Angu or white rice.

Serves: 4

 

 

 

 

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Quiabada (Beef & Okra Bahian Style) Recipe from the Recipes-To-go.com Beef Recipe Cookbook

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