Uncle Jim Looney's Kentucky Burgoo
|Pork shank||2 Pound|
|Veal shank||2 Pound|
|Beef shank||2 Pound|
|Lamb breast||2 Pound|
|Hen||4 Pound (1 Whole)|
|Irish potatoes||1 1⁄2 Pound|
|Onions||1 1⁄2 Pound|
|Carrots||1 Bunch (100 gm)|
|Green peppers||2 Small|
|Chopped cabbage||2 Cup (32 tbs)|
|Tomato puree||1 Quart|
|Corn||2 Cup (32 tbs) (Whole, Fresh / Canned)|
|Diced okra||2 Cup (32 tbs)|
|Chopped parsley||1 Tablespoon|
|Lima beans||2 Cup (32 tbs)|
|Diced celery||1 Cup (16 tbs)|
|Steak sauce||To Taste (A1)|
|Worcestershire sauce||To Taste (As It Should Be Highly Seasoned)|
Put all the meat into cold water and bring slowly to a boil.
Simmer until meat is tender enough to fall from the bones.
Lift meat out of stock.
Cool and chop up meat, removing the bones.
Pare potatoes and onions, dice.
Return meat to stock, add potatoes, onions, and all other vegetables.
Allow to simmer along until thick.
Season along but not too much until it is almost done.
As stew simmers down, the seasoning will become more pronounced.
Add chopped parsley just before stew is taken up.
Stir frequently with a long-handled wooden paddle or spoon during the first part of the cooking and almost constantly after it thickens.
This is made in a 4-gallon water-bath kettle and cooked approximately 10 hours.
The cooking time is broken in half by cooking the meat the first day, adding vegetables, and continuing the second day.