Recipes  Select a Category   MetricConversion   Post A Recipe  Search by Recipe or Ingredient   

My Cuban neighbor taught me this recipe many years ago.  It's an unusual, savory and nutritious dish.  (PS:  the accent in "quimbombˇ" is on the last syllable.)

Quimbombˇ con Carne
(Okra with Beef)

1 pound lean stew beef, cut into 1/2" cubes
2 Tablespoons olive oil
1 large onion, chopped
3 cloves garlic, chopped
1-1/2 pounds tender okra, cut into 1/2" pieces, OR 1-1/2 pounds sliced frozen okra
1 large potato, peeled, cut into 1/2" cubes
1 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon ground cumin

1/2 teaspoon dried basil

1 bay leaf

red pepper flakes
to taste
1 6-oz can tomato paste
1 8-oz can tomato sauce

In a large heavy pan or Dutch oven, heat the olive oil to shimmering hot.  Add cubed beef and chopped onion.  SautÚ over medium heat, stirring frequently, until meat is nicely browned.  Add water to cover.  Put on lid and simmer for five minutes. 

Add okra, cubed potato and all seasonings.  Add tomato paste and tomato sauce and mix. Add enough water to barely cover all ingredients, and stir again.  Bring to a full boil.  

Turn heat to medium low, cover and simmer, stirring occasionally, until potatoes and okra are tender, about fifteen to twenty minutes.  Remove bay leaf.  Taste to correct salt and red pepper flakes, if needed.      

Serve hot over Perfect White Rice.   Sprinkle with grated Parmesan or Romano cheese, if desired. 


The Sneaky Kitchen
Web Site by Bess W. Metcalf   Copyrightę April 1999 - 201

& Stanley Products