Wise Home Cooking: Veal cooked with okra in a tomato sauce with mastic and mint
1kg beef chuck (or other cut appropriate for stew) cut into smaller pieces of about 100gr
3 large onions, chopped
2 garlic cloves, chopped
2 bay leaves
600gr chopped tomatoes, no skin
200gr tomato sauce with mastic and mint Wise Greece Exclusive
1kg okra, fresh or frozen
70ml olive oil+ 3-4 tbs for the okra
salt, black pepper
1 tbs chopped parsley
1 tbs chopped mint
1/3 cup vinegar
About 500ml hot water or stock
If using fresh okra:
Trim them, wash them thoroughly, strain them, and place them in a large tray. Add plenty of salt and the vinegar, mix them well and let them dry and marinade for about 30-40 minutes, ideally under sunlight!
Rinse them really well and let them strain.
Wash the meat, pat dry and season. Place a large saucepan on medium-high heat and add 4 tbsp olive oil. Brown the meat, remove from the saucepan and set aside. In the same saucepan add 2 more tbs olive oil and sauté the onion and garlic with a bit of salt to help release the moisture. Add in the bay leaves and the meat. Add in the tomatoes and tomato sauce, season and stir. Add in enough water or stock to just cover the meat. Bring the heat down to low and cover with the lid. Simmer for about 60 minutes until meat is tender.
In a large skillet add 3-4 tbs olive oil and sauté the okra. Add them into the pot with the meat without stirring and cover. Simmer for about 15 minutes and leave the lid semi-closed. Simmer for another 15 minutes until the okra is done and most of the liquid in the pot has evaporated. Uncover, Add in the rest of the olive oil, move the pot back and forth without stirring, adjust seasoning if necessary and simmer for another 5-10 minutes until the sauce has thickened. Add in the parsley and mint, move the pot back and forth once more, remove from heat and set aside uncovered. Let rest for about 10 minutes before serving.
Product we used: