Uncle Jim Looney's Kentucky Burgoo Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Pork shank2 Pound
 Veal shank2 Pound
 Beef shank2 Pound
 Lamb breast2 Pound
 Hen4 Pound (1 Whole)
 Water8 Quart
 Irish potatoes1 1⁄2 Pound
 Onions1 1⁄2 Pound
 Carrots1 Bunch (100 gm)
 Green peppers2 Small
 Chopped cabbage2 Cup (32 tbs)
 Tomato puree1 Quart
 Corn2 Cup (32 tbs) (Whole, Fresh / Canned)
 Red pepper2
 Diced okra2 Cup (32 tbs)
 Chopped parsley1 Tablespoon
 Lima beans2 Cup (32 tbs)
 Diced celery1 Cup (16 tbs)
 Salt To Taste
 Cayenne To Taste
 Tabasco To Taste
 Steak sauce To Taste (A1)
 Worcestershire sauce To Taste (As It Should Be Highly Seasoned)

Nutrition Facts

Serving size: Complete recipe

Calories 11886 Calories from Fat 4818

% Daily Value*

Total Fat 536 g824.8%

Saturated Fat 203.3 g1016.6%

Trans Fat 0 g

Cholesterol 2766.2 mg

Sodium 5766.6 mg240.3%

Total Carbohydrates 505 g168.2%

Dietary Fiber 93.1 g372.5%

Sugars 115.9 g

Protein 1245 g2490.3%

Vitamin A 696.5% Vitamin C 1443%

Calcium 170.2% Iron 545.8%

*Based on a 2000 Calorie diet

Directions

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.
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