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. Add the onion, bay leaves, red pepper flakes, paprika and 1 1/4 teaspoons salt. With a slotted spoon, transfer the browned beef and bone to a bowl and turn the heat to medium.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, if necessary, taking care not to crowd the pan and adding oil by teaspoonfuls if the pan becomes too dry.Put in a shallow dish, covered, and bring to room temperature, about 1 hour. Season the beef and marrow bone with 3/4 teaspoon salt and 1/2 teaspoon black pepper.Reprinted with permission from The Lee Bros. Choose a shank with a generous plug of marrow, which dissolves into the soup, giving it an even more silky texture and beefy flavor. In our version of this soup, we use a sliced beef shank, so that every portion has a few morsels of meat in it. Our best hunch is it’s aesthetic - simply that the flavors pair well together. We’ve asked hundreds of cooks about this pairing, but no one can explain why it is so. Pork, although much beloved in Charleston, is rarely found in conjunction with okra this preference for beef with okra is seldom articulated, yet innate to the culture, etched into the kitchen practice of Charleston home cooks over the last couple of centuries. It’s a deeply flavored, tomato-based, meaty soup that always has as its foundation a delicious beef bone. It shows up on the menus in the tea rooms that open every spring in church parish halls in the Lowcountry, and is often paired with a pimento cheese sandwich. First up, a Lowcountry staple: beefy okra soup. Inside is a wealth of classic homestyle and elevated Southern food we couldn’t wait to sink our teeth into. Charleston Kitchen (high up on our list of spring cookbooks to look out for). Matt and Ted Lee, James Beard Award-winning chefs from South Carolina, recently released The Lee Bros. Inside is a wealth of classic homestyle and elevated Southern food we couldn't wait to sink our teeth into. Charleston Kitchen (high up on our list of spring cookbooks to look out for). Powered by the ESHA Research Database © 2018, ESHA Research, Inc.Photo: Squire Fox Matt and Ted Lee, James Beard Award-winning chefs from South Carolina, recently released The Lee Bros. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. (-) Information is not currently available for this nutrient. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
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