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• 5 TBs Bacon Fat or Vegetable Oil
• 2 lbs Lean Beef Shin Bones With Meat
• 1 lbs Shoulder of Veal
• 2 Medium Chickens -- quartered
• 4 Quarts Water
• 1 TBs Salt
• 4 Cups Yellow Onion -- chopped
• 1 Clove Garlic -- minced
• 2 Cups Potatoes -- diced
• 1 Bunch Celery -- diced
• 1 Quart Ripe Tomatoes, skinned (or 2 -19oz Cans) Tomatoes
• 6 Medium Carrots -- diced
• 2 Large Green Pepper -- chopped
• 1 Pint Fresh Butter Beans (or Frozen)
• 1 Small Pod Red Pepper (or 1/2 Tsp Crushed Red Pepper)
• 1 Small Onion Stuck With 4 Cloves
• 1 Bay Leaf
• 1/4 Cup Dark Brown Sugar
• 1/2 Tsp Fresh Ground Pepper
• 2 Cups Okra -- sliced
• 6 Ears Corn (cut Kernels From Cob)
• 1/2 Cup Butter
• 1 Cup Flour
• 1 Cup Parsley -- chopped
Heat 3 tablespoons bacon fat or oil in a large kettle. Add beef and veal and brown well.
Add chickens, water, salt and cook over low heat, covered, until very tender. Remove meat and chicken to a tray and, when cool enough to handle, remove and discard all bones and the chicken skin.
Cut meat and chicken into sizable pieces, then return to broth.
Cook onions in remaining 2 Tablespoons bacon fat or oil until limp. Add to broth.
Add garlic, potatoes, celery, tomatoes, carrots, green peppers, butter beans, red pepper, onion stuck with cloves, bay leaf, brown sugar, and ground pepper. Cook slowly for about 2 hours, stirring occasionally.
Then add okra and corn and cook 15 minutes longer.
Before serving, combine butter and flour, working the mixture until well blended. Stir into Burgoo and cook, stirring constantly, until Burgoo has thickened slightly.
Taste for seasoning.
Sprinkle with chopped parsley.
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