Total Time
4mins
Prep 0 mins
Cook 4 mins

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 Nutrition

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.
Most Helpful

very close to my eastern NC granny's Brunswick Stew - add baby limas (all vegies she grew herself) & vary the meat with what was on hand - chicken, guinea, squirrel - always with a bit of country ham. Serve with crispy fried corncakes - mmmmm.