Beef Short Ribs Tomato and Okra Gumbo

"This recipe is one of our favorites from Toni Tipton-Martin’s Jubilee, our November 2019 Cookbook Club pick. The author describes her approach to this deeply flavorful stew as a diasporic gumbo influenced by recipes from West Africa, island, Lowcountry, and Louisiana. The result is a rich, warming broth punctuated by succulent shrimp, juicy hunks of beef, and crisp-tender okra you’ll want to cozy up with all winter long. Tipton-Martin recommends sautéing the okra over high heat to that the pods ooze less."

Bon Appetit

What you need

1 Tbsp. paprika
2 tsp. kosher salt
½ tsp. freshly ground black pepper
½ tsp. cayenne pepper
2 lb. bone-in beef short ribs or shanks
1 lb. beef stew meat, cut into 1" chunks
2 bay leaves
2 Tbsp. bacon drippings
1 lb. fresh okra, trimmed, cut into ¼" slices
1 cup chopped onion
⅔ cup chopped green bell pepper
⅓ cup chopped celery
1½ cups diced canned tomatoes, undrained
3 garlic cloves, finely chopped
1½ tsp. finely chopped Scotch bonnet pepper
½ tsp. dried thyme
½ lb. crabmeat, picked over (optional)
1 lb. shrimp, peeled, deveined, tails on (optional)
Cooked rice (for serving)

Instructions

  1. Preheat oven to 375°. Combine paprika, salt, black pepper, and cayenne pepper in a small bowl. Season short ribs with 1½ tsp. spice mixture. Place in a shallow baking pan and roast until browned and fat has rendered, about 45 minutes.
  2. Transfer bones to a large Dutch oven or heavy pot. Discard fat. Add stew meat, bay leaves, and 2 qt. water. Bring to a boil, then reduce heat to low, cover, and simmer 2 hours (the broth develops stronger flavor the longer you let it simmer). Using tongs, remove bones. When cool enough to handle, trim any meat from bones and return meat to pot. Discard fat and bones.
  3. Heat bacon fat in a large skillet over medium-high. Add okra and cook, stirring occasionally, until lightly browned, 7–10 minutes. Add onion, bell pepper, and celery and cook, stirring frequently, until well softened, 10 minutes. Add tomatoes, garlic, chile pepper, thyme, and remaining spice mixture and cook 5 minutes more.
  4. Add okra mixture to Dutch oven and simmer, adding crab and/or shrimp during the last 5 minutes of cooking time (if using), until okra is tender and flavors have melded, 20–30 minutes. Discard bay leaves. Taste to adjust seasonings. Serve with rice alongside.

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