Dead-Heat Kentucky Burgoo

Recipe Ingredients

1		Fat hen or chicken - (at least 4 lbs)
1 lb	454g / 16oz	Lean beef or veal and/or
		Lamb stew meat - (to 2 lbs)
6 cups	1422ml	Water - (to 8 cups)
1 1/2 teaspoons	7.5ml	Coarsely-ground black pepper
1/2 teaspoon	2.5ml	Cayenne pepper
24 oz	681g	Tomato puree
12		Potatoes
4		Onions - chopped (large)
1		Cabbage head - chopped finely (large)
8		Tomatoes - peeled, chopped (medium)
		(or 3 (16 oz) cans tomatoes)
8		Corn ears - kernels cut off cob
		(or 2 cans cut corn)
1 lb	454g / 16oz	Fresh carrots - sliced
1 tablespoon	15ml	Salt - (to 2 tbspns)
1 teaspoon	5ml	Freshly-ground black pepper
1/2 cup	118ml	Worcestershire sauce - (to 1 cup)

Recipe Instructions

Cook chicken and stew meat in water with coarsely ground pepper and cayenne pepper until chicken leaves bones and meat is very tender, about 40 minutes. Remove bones, shred meat and return to liquid.

Add tomato puree, potatoes, onions, cabbage, tomatoes, corn and carrots. Season with salt, pepper and Worcestershire sauce. Cook slowly for 2 to 3 hours, until consistency of thick stew, stirring from bottom to keep vegetables from scorching. Add water, if necessary, to keep from sticking but add water carefully to avoid thinning out flavor.

This recipe yields ?? servings.

Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB

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