Kentucky Burgoo
Print This Recipe
Legend has it that Burgoo can be kept going for months and any kind of meat from squirrel, rabbit, venison, and bear can be used. You should really try this!
INGREDIENTS
2 pounds pork shank
2 pounds veal shank
2 pounds of beef shank
2 pounds breast of lamb
1 to 4 pound chicken chicken, roaster
8 quarts water
2 pounds potatoes
2 pounds onions
4 large carrots
2 green peppers
2 cups chopped cabbage
1-1/4 quarts of tomato purée
2 cups or cans of whole corn, fresh is good also
3 red pepper pods
2 cups diced okra, optional
2 cups lima beans
1 cup diced celery
Salt and cayenne, to taste
Tabasco sauce, to taste
A-1 steak sauce, to taste
Worcestershire sauce, to tastePut all the meat in cold water and bring to a rapid boil. Simmer until it is tender enough to fall off the bones. Remove from stock and dice meat, discard the bones.
Peel potatoes and onions, dice, add to the stock along with the diced meat. Dice remaining ingredients except seasonings which will be added a little at a time during cooking until almost completed.
Stir frequently with a long handled paddle or spoon. Recipe should feed about 25 people. Cooking time will vary but the longer it is simmered the better it is. Cook until it is thick.