West indies pepper pot soup
Yield: 8 servings
Ingredients:
- 1/4 lb Salt Pork 2 x Scallions with some tops *
- 1 1/2 lb Short Rib of Beef
- 3" pieces 2 tb Salad oil
- 1 1/2 lb Stew Beef cut into 2" cubes 1 x Lg Green Pepper cleaned **
- 12 c Water 10 oz Fresh Spinach washed trimm
- 1/2 ts Dried Thyme 10 oz Fresh Kale washed & trimmed
- 1 1/2 ts Salt 1 cn Okra drained (15 1/2 oz.)
- 1/4 ts Pepper 4 x Med Sweet Potatoes ***
- 1 x Lg Onion peeled & diced 1 x Lg Tomato peeled & cubed
- 2 x Cloves Garlic
Instructions:
crushed * cleaned and sliced ** and chopped *** peeled and cubed Put salt pork and short rib pieces in a large kettle; brown ribs on all sides. Add stew beef and brown on all sides. Pour in water and slowly bring just to a boil. Skim. Add thyme salt and pepper. Lower heat and simmer covered 1 hour occassionally removing any scum that rises to the top. While meat is simmering saute onion garlic and scallions in heated oil in a skillet until tender. Add green pepper and saute 1 minute. Remove from heat and set aside. After meat has cooked 1 hour add sauteed vegetables and other ingredients to the kettle. Continue to cook slowly covered about 30 minutes until vegetables and meat are cooked. Remove from heat and cool slightly. Take out short ribs and cut off and discard any fat. Cube meat and return to kettle. Reheat if necessary. Serves 8.
