Zula ferguson's kentucky burdoo

1 Servings

Ingredients

Quantity Ingredient
7 pounds Beef shank bone -or-
3 Ponds beef chuck
1 Stewing hen (5 to lbs)
6 mediums Potatoes, cut into large cubes
6 mediums Turnups, cut into large cubes
8 Carrots, cut into thick slices
1 bunch (large) celery, cut into 1 inch pieces
4 mediums Onions
2 cans (No. 2 1/2) purees tomatoes
2 pounds Green beans cut into 1 inch pieces
3 pounds Peas, shelled
2 pounds Butter beans, shelled
12 Ears sweet corn, cut from the cob
1 Head cabbage, shredded
1 pounds Okra, cut crosswise into 1 inch pieces
1 cup Chopped parsley
1 cup Chopped celery leaves
10 smalls Red peppers
1 Bell pepper cut into strips
1 tablespoon Rosemary or thyme
Ground black pepper

Directions

In a 1955 cook book (The Complete Book of Outdoor Cookery by Brown and Beard) I found this:

Put beef and fowl into water to which 1 tablespoon of salt has been added for each quart. (there should be a little more water than enough to cover the meat. Needless to say, you'll need a mammoth kettle; we use our two largest ones.) Bring to a boil, then cook very slowly, covered, until beef and fowl are tender. Remove meat from cooking broth, cool, then cut both beef and fowl into bit-size pieces. Return meat (without bones) to broth, bring to a boil, and add vegetables in order given. When liquid comes to a full rolling boil again, add rosemary and pepper; lower heat; cook slowly ubtil all vegetables are done (about 45 minutes). Add salt to taste.

The burgoo was ladled into tin cups as the famishing hordr circled the steaming caldron. Corn bread squares, hush puppies or corn dodgers were served with this one-dish meal which was eaten with a spoon.

Posted to bbq-digest V5 #031A

From: mariusj@... (Marius Johnston) Date: Thu, 12 Sep 1996 17:24:16 -0700

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