SUCCOTASH RECIPE: HOW TO MAKE IT - TASTE OF HOME
You can't get more southern than succotash. This recipe comes from my mother, who was a fantastic cook. —Rosa Boone, Mobile, Alabama
Provided by Taste of Home
Categories Side Dishes
Total Time 02 hours 45 minutes
Prep Time 01 hours 45 minutes
Cook Time 60 minutes
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven or large saucepan, simmer ham hock in water until tender, about 1-1/2 hours. Cool; remove meat from the bone and return to pan. (Discard bone and broth or save for another use.) Add the tomatoes, beans, peas, corn, green pepper, onion, ketchup and seasonings. Simmer, uncovered, for 45 minutes. Add okra; simmer, uncovered, until tender, about 15 minutes. Discard bay leaf before serving. Garnish with dill and chives if desired.
Nutrition Facts : Calories 79 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 442mg sodium, CarbohydrateContent 16g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 4g protein. Diabetic Exchanges 1 starch.
BEST BRAISED BEEF WITH TOMATOES AND ONIONS RECIPE
A Sunday dinner staple, braised beef with tomatoes and onions offers big flavor and melt-in-your-mouth texture with minimal hands-on time.
Provided by Dawn Perry
Categories autumn Sunday lunch dinner main dish
Total Time 3 hours
Prep Time 30 minutes
Cook Time 0S
Yield 6 servings
Number Of Ingredients 7
Steps:
- Season beef with salt and pepper. Heat oil in a large, heavy pot or Dutch oven over medium-high. Add beef and cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a plate.
- Add onions, garlic, and herbs to pot. Cook, stirring often, until onions and garlic begin to brown, 4 to 6 minutes. Add tomatoes, crushing with your hands as you add them. Fill tomato can halfway with water, and add to pot, stirring to combine and scraping any browned bits from bottom of pot.
- Return meat to pot, nestling it in onion mixture and spooning some tomatoes on top; return to a simmer. Cover and cook until meat is very tender when pierced with a fork, 1 1/2 to 2 hours (check occasionally to ensure it’s simmering steadily). Uncover pot, increase heat to medium-high, and simmer vigorously until sauce is thickened, 15 to 20 minutes.
- Remove meat from pot and slice or shred. (Alternatively, let meat cool in sauce.) Meat can be braised up to 4 days ahead of serving. Reheat in sauce.
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- Place chicken and water in a large kettle. Cover and bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until chicken is tender. , Remove chicken; reserve broth. Set chicken aside until cool enough to handle. Remove chicken from bones; discard bones and cut into meat into cubes; set aside. , In a soup kettle, combine oil or drippings and flour until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 5 minutes more or until mixture is reddish-brown (the color of a penny). Turn the heat to high. Stir in 2 cups reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the onions, celery, green pepper and garlic; cook and stir for 5 minutes. Add the tomatoes, okra, bay leaves, basil, salt, pepper and pepper sauce. Cover and simmer for 1 hour. Add chicken; heat through., Discard bay leaves. Garnish with green onions and parsley. Serve with rice.
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