Recipe#6578

Title: Burgoo 06

From: Addicts addicts@winternet.com 
 Newsgroups: rec.food.recipes 
 Subject: Kentucky Burgoo 
 Date: 2 Jan 1999 07:09:43 -0700 
 Message-ID: <199812300650.AAA07688@icicle.winternet.com> 

1 pound beef
 1 pound veal or beef
 1 pound pork shanks
 1 pound chicken breast
 1 pound breast of lamb
 3 quarts water
 4 medium onion
 4 medium potatoes
 4 medium carrots
 1 green pepper
 1 cup cabbage leaves
 1/2 cup celery
 1 cup okra
 1 cup whole corn kernels, fresh or frozen
 1 cup lima beans, fresh of frozen
 2 cups tomato puree
 salt
 cayenne pepper
 Worcestershire sauce
 A-1 Steak Sauce
 Tabasco sauce
 1/2 cup chopped parsley
 Serves 8 very generously 
 Arrange the meat and chicken breasts in large, heavy soup kettle.
 Cover with the water.  Bring to a boil, cover, and simmer slowly
 until the meat is tender enough to fall from the bones (about 3
 hours).  Remove from the stove and cool.  Chop the meat and chicken,
 discarding the bones.  Strain the stock and reheat, adding the
 chopped meat and chicken.
 Peel and dice the onions, potatoes,and carrots.  Coarsely chop the
 green pepper and cabbage leaves.  Dice the celery and okra.  Add
 these vegetables, along with the corn, lima beans, and tomato puree,
 to the stock.  Stir in the spices and seasoning sauces.  Stir
 occasionally while the Burgoo slowly simmers for 6 to 7 hours.
 After it begins to thicken, stir constantly.  Add more seasonings,
 if necessary, along with the chopped parsley, just before serving.