Bouja(New Smaller Version)

• 4 to 5 lb. beef roast
• 1 to 1 1/2 lb. oxtail
• 5 to 6 lb. chicken (combination of whole chicken and pkg. of chicken thighs or legs)
• 2 heads of cabbage
• 8 to 10 onions
• 1 green pepper
• 5 lb. carrots
• 2 rutabaga
• 10 lb. potatoes
• 2 bunches of celery
• 3 oz. Worcestershire
• 4 quarts home-canned tomatoes
• 4 cans (15 oz.) tomato sauce
• 4 cans green beans, with liquid
• 4 cans peas, with liquid
• 4 cans whole kernel corn, with liquid
• 1/8 lb. salt, more to taste
• 1 1/2 Tbsp. garlic
• 2 oz. parsley
• 1 box of bay leaves
• 1/8 lb. pepper, more to taste

1. First Day:
2. Early morning, put beef and oxtail in a large crock pot covered with water.
3. Put chicken in a second large crock pot covered with water.
4. Cook all day, covered.
5. In the evening, remove beef and all bones from broth to bowl.
6. Allow to cool until it can be handled.
7. Pull all meat off bones and return meat to broth.
8. Do the same with chicken, remove from broth, debone and return meat to broth.
9. Put both in refrigerator overnight.

beef roast, oxtail, chicken, cabbage, onions, green pepper, carrots, potatoes, bunches of celery, worcestershire, homecanned tomatoes, tomato sauce, green beans, peas, whole kernel corn, salt, garlic, parsley, bay leaves, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=5215 (may not work)