Post by Mamie on Nov 24, 2002 20:08:11 GMT -6
Serves 20-25!
2 pounds pork shank
2 pounds veal shank
2 pounds beef shank
2 pounds breast of lamb
1 4#pound hen
8 quarts water
1 1/2 pounds Irish potatoes, peeled and diced
1 1/2 pounds onions, peeled and diced
3 large carrots, scraped and diced
2 green peppers, seeds removed and diced
2 cups chopped cabbage
1 quart cooked tomatoes
2 cups fresh or canned corn kernels
2 pods red pepper
1 cup diced celery
2 cups diced okra
2 cups fresh or canned lima beans
1 bunch chopped parsley
salt and cayenne to taste
about 4 teaspoons Worcestershire sauce
Cover the meat with cold water; bring slowly to a boil. Simmer until meat is tender enough to fall off the bones.
Remove meat from the stock, cool and dice the meat, removing all the bones.
Return meat to the stock; add all the prepared vegetables, except the parsley. Let simmer till thick. Burgoo should be thick, but still soupy.
Season Burgoo gradually while cooking, but not too much until stew is almost done. As the stew simmers, the seasoning becomes more pronounced.
Stir frequently with a long handled wooden spoon, during the first part of cooking, and almost constantly after it thickens. Add the chopped parsley near the end of the cooking time.
Hint#
The total cooking time is about 8 to 10 hours; however, the time may be cut in half, by cooking the meats one day, and completing the cooking the following day.
Quite often, in Kentucky at fair time, you will find large tubs or vats of burgoo cooking, and being stirred with boat oars. Large bowls of the stew are for sell, and the people go back for seconds!
2 pounds pork shank
2 pounds veal shank
2 pounds beef shank
2 pounds breast of lamb
1 4#pound hen
8 quarts water
1 1/2 pounds Irish potatoes, peeled and diced
1 1/2 pounds onions, peeled and diced
3 large carrots, scraped and diced
2 green peppers, seeds removed and diced
2 cups chopped cabbage
1 quart cooked tomatoes
2 cups fresh or canned corn kernels
2 pods red pepper
1 cup diced celery
2 cups diced okra
2 cups fresh or canned lima beans
1 bunch chopped parsley
salt and cayenne to taste
about 4 teaspoons Worcestershire sauce
Cover the meat with cold water; bring slowly to a boil. Simmer until meat is tender enough to fall off the bones.
Remove meat from the stock, cool and dice the meat, removing all the bones.
Return meat to the stock; add all the prepared vegetables, except the parsley. Let simmer till thick. Burgoo should be thick, but still soupy.
Season Burgoo gradually while cooking, but not too much until stew is almost done. As the stew simmers, the seasoning becomes more pronounced.
Stir frequently with a long handled wooden spoon, during the first part of cooking, and almost constantly after it thickens. Add the chopped parsley near the end of the cooking time.
Hint#
The total cooking time is about 8 to 10 hours; however, the time may be cut in half, by cooking the meats one day, and completing the cooking the following day.
Quite often, in Kentucky at fair time, you will find large tubs or vats of burgoo cooking, and being stirred with boat oars. Large bowls of the stew are for sell, and the people go back for seconds!