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| 1/4 x ca. 450 g | Salt Pork |
| 1 1/2 x ca. 450 g | Short Rib of Beef, 3" pieces |
| 1 1/2 x ca. 450 g | Stew Beef, cut into 2" cubes |
| 12 Tasse | water |
| 1/2 Teelöffel | thyme dried |
| 1 1/2 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 1 | Lg Onion, peeled & diced |
| 2 | Cloves garlic crushed |
| 2 | Scallions, with some tops * |
| 2 Esslöffel | salad oil |
| 1 | Lg Green Pepper, cleaned ** |
| 10 x ca. 30 g | Fresh Spinach, washed, trimm |
| 10 x ca. 30 g | Fresh Kale, washed & trimmed |
| 1 Dose | Okra , drained (15 1/2 oz.) |
| 4 | Med Sweet Potatoes, *** |
| 1 | Lg Tomato, peeled & cubed |
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* 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.
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