Cut 500 g raw edible beef chuck into 2 cm cubes. Chop onion, crush garlic and cut coriander.

Ingredients

• 500 gBeef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, choice, raw
• 600 gOkra, raw
• 600 gTomatoes, red, ripe, canned, packed in tomato juice
• 200 gOnions, raw
• 18 gGarlic, raw
• 500 gBeverages, water, tap, drinking
• 30 gOil, olive, salad or cooking
• 20 gCoriander (cilantro) leaves, raw
• 3 gSpices, cumin seed
• 7 gSalt, table

Method

1. Cut 500 g raw edible beef chuck into 2 cm cubes. Chop onion, crush garlic and cut coriander.
2. Heat 30 g oil to 170 °C in a pot. Fry onion and beef for 6 minutes, add garlic and cumin and stir for 1 minute more.
3. Add tomatoes, 500 g water and salt. Simmer covered at 95 °C for 90 minutes until beef cubes are tender and at least 72 °C inside.
4. Add okra and cook uncovered for 5 minutes so it stays whole and sauce thickens. Stir in coriander; all sauce and oil remain in the stew.
5. Rest for 4 minutes and serve hot without an uncounted side.