Lebanese · intermediate
Lebanese Pomegranate Braised Okra And Beef Skillet
Tender cubes of beef chuck cooked down with whole baby okra, sweet garlic, tomato, and tangy pomegranate molasses.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat 1 tablespoon of olive oil in a heavy skillet over high heat and sear the beef chuck cubes until browned on all sides, about 5 minutes, then remove beef to a plate.
- 02
Add the remaining tablespoon of olive oil to the skillet and flash-fry the whole baby okra for 4 minutes until bright green and slightly blistered, then set aside with the beef.
- 03
Reduce heat to medium, add the diced onion and sliced garlic, and cook for 4 minutes until softened and aromatic.
- 04
Stir in the tomato paste and ground coriander, cooking for 1 minute to toast the spices and caramelize the paste.
- 05
Return the browned beef and okra to the skillet, pour in the halal beef broth and pomegranate molasses, and bring to a gentle boil.
- 06
Cover the skillet, lower heat to low, and simmer for 25 minutes until the beef is tender and the sauce has reduced to a rich gloss.
A LITTLE KITCHEN KNOW-HOW
Pan Smothering
Browning protein and vegetables first, then simmering covered in a concentrated acid-rich liquid to build deep flavor.
Notes from the kitchen
- Flash-frying the okra first locks in its shape and prevents a slimy texture.
- Adjust pomegranate molasses at the end to balance sweet and sour notes.
- Original home-cooking adaptation inspired by Lebanese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
