Ingredients
- 1-1 1/2 lb any cut of beef
- 1 1/2 Tbsp swerve
- black pepper to taste
- Pink Himalayan Salt to taste
- avocado oil for frying
- 1 1/2 lb okra washed and drained
- 2 1/2 Tbsp no sugar added tomato paste
- 1 large onion chopped
- 3 tomatoes sliced
Instructions
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Cook all the meat in water for around 90 minutes, salting towards the end to your taste.
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Take meat out of the water and let cool. Save about 2 cups of the broth. Cut the meat into cube sized chunks.
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Cook the onions on high heat in the oil until clear and soft.
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Lower the flame and add in the tomato paste. Mix the tomato paste and oil together for about 5 minutes until fully combined.
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Pour in one cup of the broth from before and cook on low for another 3 minutes, mixing well.
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Put the meat chunks in and keep simmering for at least 10 minutes.
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Put the okra in and allow it to cook in the juices.
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Pour in the rest of the broth. Raise heat to boil, then lower and season to your liking.
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Make a layer of tomato slices over the okra and beef. Lower to lowest flame and cover and cook for 60 minutes. Take off flame and serve hot.
Recipe Notes
