Free Recipe Zula Ferguson s Kentucky Burdoo
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Zula Ferguson s Kentucky Burdoo Recipe
7 lb Beef shank bone -or-
3 Ponds beef chuck
1 Stewing hen (5 to lbs)
6 md Potatoes, cut into large
-cubes
6 md Turnups, cut into large
-cubes
8 Carrots, cut into thick
-slices
1 bn (large) celery, cut into 1
-inch pieces
4 md Onions
2 cn (No. 2 1/2) purees tomatoes
2 lb Green beans cut into 1 inch
-pieces
3 lb Peas, shelled
2 lb Butter beans, shelled
12 Ears sweet corn, cut from
-the cob
1 Head cabbage, shredded
1 lb Okra, cut crosswise into 1
-inch pieces
1 c Chopped parsley
1 c Chopped celery leaves
10 sm Red peppers
1 Bell pepper cut into strips
1 tb Rosemary or thyme
Ground black pepper
Zula Ferguson s Kentucky Burdoo Preparation
In a 1955 cook book (The Complete Book of Outdoor Cookery by Brown and Beard) I found this: Put beef and fowl into water to which 1 tablespoon of salt has been added for each quart. (there should be a little more water than enough to cover the meat. Needless to say, you”ll need a mammoth kettle; we use our two largest ones.) Bring to a boil, then cook very slowly, covered, until beef and fowl are tender. Remove meat from cooking broth, cool, then cut both beef and fowl into bit-size pieces. Return meat (without bones) to broth, bring to a boil, and add vegetables in order given. When liquid comes to a full rolling boil again, add rosemary and pepper; lower heat; cook slowly ubtil all vegetables are done (about 45 minutes). Add salt to taste. The burgoo was ladled into tin cups as the famishing hordr circled the steaming caldron. Corn bread squares, hush puppies or corn dodgers were served with this one-dish meal which was eaten with a spoon. Posted to bbq-digest V5 #031A From: mariusj@best.com (Marius Johnston) Date: Thu, 12 Sep 1996 17:24:16 -0700
Cooking Temperature:
Recipe Serves: 1
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