 |
Prep Time: 30 Minutes Cook Time: 690 Minutes |
Ready In: 720 Minutes Servings: 6 |
|
This is a cross between a soup and a stew that can be kept in the freezer for several months. Note: The voluminous amount of A-1 sauce and Worcestershire sauces is no mistake. It is recommended to use no less. Simmering Suppers, Harrowsmith. Ingredients:
2 lbs pork shank or 2 lbs lean stewing beef |
2 lbs beef shank or 2 lbs lean stewing beef |
4 lbs stewing chicken |
2 lbs veal shanks or 2 lbs lean stewing beef |
2 lbs lamb breast |
8 quarts water |
1 1/2 lbs white potatoes, peeled and diced |
2 green peppers, cored, seeded and diced |
2 hot red pepper, seeded and minced |
2 cups diced fresh okra or 2 cups frozen okra |
1 cup diced celery |
1 bunch carrot, peeled and diced, about 6 carrots |
2 cups chopped cabbage |
2 cups whole kernel corn, fresh, frozen or 2 cups canned corn |
2 cups fresh lima beans or 2 cups frozen lima beans |
1 quart tomato puree |
2 cups a-1 steak sauce |
2 cups worcestershire sauce |
salt |
cayenne pepper |
tabasco sauce |
chopped fresh parsley |
Directions:
1. Put all the meat into 8 quarts cold water and bring to boil. Simmer until tender enough to fall from bones, about 3 1/2 to 4 hours. Remove meat from stock, cool; bone and chop.
2. Return meat to stock and add vegetables, tomato puree, A-1 and Worcestershire sauces. Simmer until all vegetables are done and stew is thick but still not soupy. Stir frequently with a long handled spoon, and adjust seasonings. Cooking will require 6 to 8 hours at a simmer. Garnish with parsley.
3. Suggested Accompaniments: Bran Corn Bread and green salad. Kentucky Burgoo is often served in mugs rather than bowls. Yield: 3 gallons.
|
|