Kentucky Burgoo

• 2 lb. pork shank
• lean stewing beat
• 2 lb. beef shank
• lean stewing meat
• 4 lb. stewing hen
• 2 lb. veal shank
• lean stewing meat
• 2 lb. breast of lamb
• 2 gal. water
• 1-1/2 lb. white potatoes, peeled and diced
• 2 green peppers, cored, seeded and diced
• 2 pods hot red pepper, seeded and minced
• 2 cups diced okra, fresh
• frozen
• 1 cup diced celery
• 1 bunch carrots, peeled and diced, about 6 carrots
• 2 cups chopped cabbage
• 2 cups whole kernel corn, fresh, frozen
• canned
• 2 cups lima beans, fresh
• frozen
• 1 qt. tomato puree
• 2 cups A-1 sauce
• 2 cups Worcestershire sauce
• Salt
• Cayenne pepper
• Tabasco sauce
• Chopped fresh parsley

1. Put all the meat into 8 quarts cold water and bring to boil.
2. Simmer until tender enough to fall from bones, about 3 1/2 to 4 hours.
3. Remove meat from stock, cool; bone and chop.
4. Return meat to stock and add vegetables, tomato puree, A-1 and Worcestershire sauces.
5. Simmer until all vegetables are done and stew is thick but still not soupy.
6. Stir frequently with a long handled spoon, and adjust seasonings.
7. Cooking will require 6 to 8 hours at a simmer.
8. Garnish with parsley.
9. Suggested Accompaniments: Bran Corn Bread and green salad.
10. Kentucky Burgoo is often served in mugs rather than bowls.
11. Yield: 3 gallons.

pork shank, lean stewing beat, beef shank, lean stewing meat, stewing hen, veal shank, lean stewing meat, breast of lamb, water, white potatoes, green peppers, red pepper, okra, frozen, celery, carrots, cabbage, whole kernel corn, lima beans, frozen, tomato puree, worcestershire sauce, salt, cayenne pepper, tabasco sauce, fresh parsley

Taken from www.foodgeeks.com/recipes/19906 (may not work)