Side Pannel
Harry Young's Burgoo
Harry Young's Burgoo
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Pork
Ingredients List
- 1 Pork loin, 2-2 1/2 lbs
- 1 Frying chicken, 2-2 1/2 lbs
- 12 c Water (up to 14)
- 4 lb Ground beef
- 6 c Whole kernel corn, frozen
- 5 c Purple hull peas, frozen
- 5 c Lima beans, frozen
- 3 c Cabbage, chopped
- 2 md Potatoes, peeled, cubed
- 2 md Onions, chopped
- 1 cn (46 oz) tomato juice
- 1 cn (16 oz) whole tomatoes,
- -undrained, chopped
- 2 c Okra, frozen, cut up
- 1 lb Carrots, diced
- 1 Green pepper, chopped
- 3/4 c Celery, chopped
- 1/4 c Fresh parsley, chopped
- 1 tb Crushed red pepper (up to 2)
- 1 tb Salt
- 1 tb Celery salt
- 1 1/2 ts Pepper
Directions
Combine pork, chicken, and 12 cups water in a large Dutch oven;
bring to a boil. Cover, reduce heat, and simmer 2 hours. Drain meat,
reserving broth. Remove bone, and shred pork. Skin, bone, and
shred chicken. Return meat to broth. Brown ground beef in a large
skillet, stirring to crumble; drain. Add ground beef and remaining
ingredients to broth. Return to a boil. Reduce heat, and simmer,
uncovered, 2 hours; stir often. Add water for a thinner consistency, if
desired. Yield: 2-1/2 gallons
bring to a boil. Cover, reduce heat, and simmer 2 hours. Drain meat,
reserving broth. Remove bone, and shred pork. Skin, bone, and
shred chicken. Return meat to broth. Brown ground beef in a large
skillet, stirring to crumble; drain. Add ground beef and remaining
ingredients to broth. Return to a boil. Reduce heat, and simmer,
uncovered, 2 hours; stir often. Add water for a thinner consistency, if
desired. Yield: 2-1/2 gallons
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