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Prep Time: 0 Minutes Cook Time: 4 Minutes |
Ready In: 4 Minutes Servings: 6 |
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This is not extremely hot and spicy. Cherokee cooking is not. This is classed as a Southeast Native American Recipe. From Spirits of the Harvest, North American Indian Cooking. Ingredients:
1 lb venison or 1 lb beef, see note |
2 quarts water |
2 large onions, quartered |
2 ripe tomatoes, seeded and diced |
1 large sweet bell pepper, seeded and diced |
1 cup fresh okra |
1/2 cup diced potato |
1/2 cup diced carrot |
1/2 cup fresh corn kernels |
1/4 cup chopped celery |
salt |
pepper |
catsup |
Directions:
1. Note: use short ribs or shanks.
2. Put the first three ingredients in heavy soup kettle. Cover and bring to boil over high heat then reduce heat to low and simmer 3 hours.
3. Remove meat, let cool and discard bones.
4. Return the meat to the pot. Stir in remaining vegetables then simmer for 1 1/2 hours partially covered. Season to taste.
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