Charleston Okra Soup
Created by dienia b on September 30, 2015
- Servings: 6
- Prep Time: 9m
- Cook Time: 90m
- Recipe #21133
Ingredients
- 1 1/2 pounds beef shank (cut into 3/4-inch cubs, marrow bone reserved)
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon oil (canola oil, plus more if needed)
- 2 cups chopped yellow onion (about 2 medium)
- 3 bay leaves
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon paprika (smoked)
- 1 can (28 ounce) crushed tomatoes
- 5 cup water
- 1 pound okra (trimmed, cut on the bias into 1/2-inch-thick ovals)
- 1 tablespoons fresh parsley (for garnish)
How to Make
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Step 1: Season the beef and marrow bone with salt and 1/2 teaspoon black pepper.
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Step 2: Pour the oil into a large Dutch oven or heavy-bottomed pot over medium-high heat, and when it shimmers, brown the beef and marrow bone in batches,
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Step 3: If necessary, taking care not to crowd the pan and adding oil by teaspoonfuls if the pan becomes too dry.
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Step 4: With a slotted spoon, transfer the browned beef and bone to a bowl and turn the heat to medium.
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Step 5: Add the onion, bay leaves, red pepper flakes, paprika. Cook, scraping up any browned bits on the bottom of the pan and adding a teaspoon of water or oil if the pan becomes dry, until the onion softens, about 6 minutes; you don’t want the onion itself to char.
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Step 6: Add water and the tomatoes, return the beef and marrow bone to the pan and cover.
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Step 7: When the soup simmers gently, uncover and reduce the heat to low.
How to Make
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Step 8: Let cook, stirring occasionally, until the meat is just tender, about 1 hour.
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Step 9: Add the okra and continue cooking until the okra is just tender, about 25 minutes.
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Step 10: Discard the bay leaves and season to taste with salt and freshly ground black pepper and parsley.