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Kentucky Burgoo
From Big John Jelley, Official Pig Cooker and Chief Chef of the Best Big Blue Fans. Go Wildcats!

Legend has it that burgoo can be kept going for months and any kind of meat from squirrel, rabbit, venison, and bear can be used. I hope you will give it a try. If you are ever tailgating during horse racing time in Kentucky you can give it a try at Keeneland. It is on their menu.

2 lbs of pork shank
2 lbs of veal shank
2 lbs of beef shank
2lbs breast of lamb
1-4 lb chicken (baking hen)
8 quarts water
2 lbs of potatoes
2 lbs of onions
4 large carrots
2 green peppers
2 cups of chopped cabbage
1 1/4 quarts of tomato puree
2 cups/cans of whole corn/fresh is good too
3 red pepper pods
2 cups diced okra
2 cups lima beans
1 cup diced celery
salt and cayenne to taste
Tabasco sauce to taste
A-1 steak sauce to taste
worcestershire sauce to taste

Put all the meat in cold water and bring to a rapid boil. Simmer until it is tender enough to fall off the bones. Remove from stock and dice meat discard the bones.

Peel potatoes and onions, dice add to the stock along with the diced meat. Dice remaining ingredients except seasonings which will be added a little at a time during cooking until almost completed.

Stir frequently with a long handled paddle or spoon. Recipe should feed about 25 people. Cooking time will vary but the longer it is simmered the better it is. Cook until it is thick.

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