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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 50 |
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My Mother's Kentucky Burgoo Recipe. It will feed an army of Derby or superbowl revelers. Serve with a good crusty bread. Ingredients:
2 lbs. pork shank |
2 lbs. veal |
2 lbs beef chuck |
2 lbs. breast of lamb |
1 four-pound hen |
8 quarts water |
2 1/2 lbs. potatoes |
1 1/2 lbs. onions (chopped) |
1 pound carrots (diced) |
2 green peppers (diced) |
1 pound cabbage (shredded) |
1 quart tomato puree |
2 cups whole corn |
2 cups lima beans |
1 cup diced celery |
2 cups diced okra |
2 pods red pepper |
tabasco sauce (to taste) |
steak sauce (to taste) |
worcestershire sauce (to taste) |
salt and pepper (to taste) |
6 bay leaves |
Directions:
1. Put all the meat in cold water and bring slowly to a boil. Simmer until tender enough to fall from bone.Lift the meat from the stock (discard bone).
2. Cool the meat and chop it into cubes.
3. Pare and dice potatoes and onions.
4. Return all meat and vegetables to the stock and add all ingredients and spices. Allow entire mixture to simmer until thick. Stir frequently and season to taste.
5. Cooking time approximately 10 hours.
6. Makes about 50 servings.
7. You may want to prepare Burgoo a couple of days in advance. May also be frozen for future meals.
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