Kentucky Burgoo
SERVINGS
3 gallons scale / convert
INGREDIENTS
2 lb. pork shank or lean stewing beat
2 lb. beef shank or lean stewing meat
4 lb. stewing hen
2 lb. veal shank or lean stewing meat
2 lb. breast of lamb
2 gal. water
1-1/2 lb. white potatoes, peeled and diced
2 green peppers, cored, seeded and diced
2 pods hot red pepper, seeded and minced
2 cups diced okra, fresh or frozen
1 cup diced celery
1 bunch carrots, peeled and diced, about 6 carrots
2 cups chopped cabbage
2 cups whole kernel corn, fresh, frozen or canned
2 cups lima beans, fresh or frozen
1 qt. tomato puree
2 cups A-1 sauce
2 cups Worcestershire sauce
Salt
Cayenne pepper
Tabasco sauce
Chopped fresh parsley
INSTRUCTIONS
Put all the meat into 8 quarts cold water and bring to boil. Simmer until tender enough to fall from bones, about 3 1/2 to 4 hours. Remove meat from stock, cool; bone and chop.
Return meat to stock and add vegetables, tomato puree, A-1 and Worcestershire sauces. Simmer until all vegetables are done and stew is thick but still not soupy. Stir frequently with a long handled spoon, and adjust seasonings. Cooking will require 6 to 8 hours at a simmer. Garnish with parsley.
Suggested Accompaniments: Bran Corn Bread and green salad. Kentucky Burgoo is often served in mugs rather than bowls. Yield: 3 gallons.
CHEF COMMENTS
This is a cross between a soup and a stew that ca be kept in the freezer for several months. This makes 3 gallons.
Note: The voluminous amount of A-1 sauce and Worcestershire sauces is no mistake. It is recommended to use no less.
Simmering Suppers Harrowsmith
TAGS
Have you made it? What'd you think?
Log in to review this recipe.
