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Zula Ferguson's Kentucky Burgoo

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7 pounds beef shank, with bones
1 5 pound stewing hen
6 medium potatoes, cut into large cubes
6 medium turnips, cut into large cubes
8 carrots, cut into thick slices
1 large bunch celery, cut into 1 inch piece
4 medium onions
2 # 2 1/2 cans of pureed 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 pound okra, cut crosswise into 1 inch pie
1 cup chopped parsley
1 cup chopped celery leaves
10 small red peppers
1 bell pepper, cut into strips
1 tablespoon rosemary or thyme
ground black pepper

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. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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