This dish comes from Kentucky and is probably adapted from the one-pot meal cooked by local trappers over an open fire ! Originally the dish contained squirrel, although rabbit as used here, and even chicken, are more common today: It is usually accompanied by corn bread.
1 x 1 kg (2 lb) Beef chuck
1 Rabbit, skinned, cleaned and cut into serving pieces
2 Tbs Salt
1 Tbs Black peppercorns, crushed
3 Medium potatoes, quartered
2 Onions, chopped
2 Garlic cloves, crushed
4 Carrots, quartered
225 g (8 oz) 1 cup Sweetcorn kernels
700 g (1 1/2 lb) Canned peeled tomatoes, juice reserved
425 g (14 oz) Canned butter beans
2 Red peppers, pith and seeds removed and chopped
350 g (12 oz) 1 1/2 cups Okra, chopped
125 g (4 oz) 1 cup Chopped parsley
1. Put the beef, rabbit, salt and pepper into a very large saucepan and just cover with water. Bring to the boil, skimming off any scum that rises to the surface. Reduce the heat to low, cover and simmer for 2 to 2 1/2 hours, or until the meats are cooked through and tender. Transfer the meats to a chopping board and set aside until they are cool enough to handle.
2. Add all the remaining ingredients except the parsley to the stock in the pan and bring to the boil. Simmer for 30 minutes.
3. Meanwhile, chop the beef into cubes and chop the rabbit meat into bite-sized pieces. Discard the rabbit skin and bones. Stir the meats into the vegetables and simmer for a further 15 minutes, or until they are heated through. Stir in the parsley and adjust the seasoning to your taste. Serve at once, in large bowls.
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