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Burgoo
Ingredients:
PART ONE:
1 5 pound hen
1 pound beef stew meat
1 pound veal stew meat
4 large beef or knuckle bones
celery
onions
carrots
parsley
10 ounces tomato puree
4 quarts water
1 red pepper pod
1/4 cup salt
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon sugar
1-1/2 teaspoons coarse black pepper
1/2 teaspoon cayenne
PART TWO:
6 onions -- finely chopped
2 green peppers -- finely chopped
1 medium turnip -- finely diced
10 tomatoes -- peeled and chopped
2 cups fresh butter beans -- shelled
2 cups celery -- thinly sliced
2 cups cabbage -- finely chopped
2 cups fresh okra -- sliced
2 cups fresh corn (six ears, husked)
1/2 unpeeled lemon -- seeded
Instructions:
If you make this in 2 parts, on successive days, it is not such a
chore. Put all ingredients from part one in a roaster, bring to a
boil and simmer slowly, covered, for about 4 hours. Let cool and strain.
Cut chicken and meat fine, removing all skin, bone and gristle. Kitchen
scissors are good for this job. Return to stock and refrigerate. The
following day lift off half of the fat, add all the vegetables except
corn and okra and cook another hour or until thick. Cut corn twice,
scraping cobs to get the milk. Add this along with the lemon and additional
seasonings. If you finish the cooking in the oven, it will eliminate
stirring and watching. Cook, uncovered, at 300F for about 2 hours
until the consistency of a thick stew. This will make a gallon. If
made before hand, reheat in the oven to insure against scorching.
Serve in mugs and sprinkle with chopped fresh parsley. |
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