Zula Ferguson's Kentucky Burgoo

Recipe Ingredients

7 lbs	3178g / 112oz	Beef shank, with bones
1		Stewing hen
6		Potatoes, cut into large cubes (medium)
6		Turnips, cut into large cubes (medium)
8		Carrots, cut into thick slices
1		Bunch celery, cut into 1 inch pieces (large)
4		Onions (medium)
2		Cans of pureed tomatoes
2 lbs	908g / 32oz	Green beans, cut into 1 inch pieces
3 lbs	1362g / 48oz	Peas, shelled
2 lbs	908g / 32oz	Butter beans, shelled
12		Sweet corn, cut from the cob
1		Cabbage - shredded
1 lb	454g / 16oz	Okra, cut crosswise into 1 inch pieces
1 cup	146g / 5.1oz	Chopped parsley
1 cup	110g / 3.9oz	Chopped celery leaves
10 cups	2370ml	Red peppers (small)
1		Bell pepper, cut into strips
1 tablespoon	15ml	Rosemary or thyme
		Ground black pepper

Recipe Instructions

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 until all vegetables are done (about 45 minutes). Add salt to taste.

The burgoo was ladled into tin cups as the famishing horde 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.

Source:
Marius Johnston

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