Burgoo |
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3 lb Ready to Cook BroilerChicken (kip) 2 lb Beef (rund) Shank Cross-cuts 12 c Water 1 tb Salt 1/4 ts Pepper 6 ea Slices Bacon 56 oz (2 cns) Tomatoes 1 c Cubed Peeled Potatoes 2 c Coarsely Chopped Carrots 1 c Chopped Onion 1 c Chopped Celery 1 c Chopped Green Pepper 2 tb Packed Dark Brown Sugar 1/4 ts Crushed Dried Red Pepper 4 ea Whole Cloves 1 ea Clove Garlic, Minced 1 ea Bay Leaf 4 ea Ears Of Fresh Corn 32 oz (2 cns) Butter Beans 10 oz Frozen Cut Okra 2/3 c Unbleached All-purpose Flour |
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BereidingIn 10-quart Dutch oven or stock pot combine chicken (kip) , beef (rund) cross cuts, water, salt and pepper. Cover; cook til meat is tender, about 1 hour.Remove chicken (kip) and beef (rund) from broth, reserving broth. Remove chicken (kip) and beef (rund) from bones; discard skin and bones. Cube beef (rund) and chicken (kip) . Set aside. Cook bacon til crisp; drain, reserving drippings. Cruble bacon, set aside. To reserved broth in Dutch oven, add cubed beef (rund) , undrained tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red pepper, cloves, garlic,and Bay Leaf. Cover; simmer 1 hour, stirring often. Remove cloves and bay leaf. With knife, make cuts down center of each row of corn kernels and scrape off of cobs. Add corn, cubed chicken (kip) , undrained beans, and okra to Dutch oven; simmer 20 minutes. Blend flour and reserved bacon drippings; stir into stew. Cook until stew thickens. Salt to taste. Garnish with parsley and serve hot with baking powder biscuits for a great meal. |
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