MOONLITE BAR-B-Q'S BURGOO

Moonlite Bar-B-Q's Burgoo image

Provided by @MakeItYours

Number Of Ingredients 15

Ingredients
4 lb. mutton
1 3-lb. chicken
¾ lb. green cabbage, minced
¾ lb. onion, minced
5 lb. potatoes, peeled and diced
2 7-oz. cans white shoepeg corn, drained (suggested: Green Giant)
¾ c. ketchup
3 10¾-oz. cans tomato puree (suggested: Hunt's)
1 lemon, juiced
¾ c. white vinegar
½ c. Worcestershire sauce
2½ tbsp. salt
2 tbsp. pepper
1 tsp. cayenne

Steps:

Place mutton in a large pot with enough water to cover it. Bring to a boil over medium-high heat.
Reduce heat to low; simmer 2-3 hours, stirring occasionally.
Remove mutton; finely chop the meat and discard the broth and bones. Set aside.
Fill a large kettle with 2 gal. of water. Add the chicken and boil over medium heat until tender.
Remove the chicken; set aside to cool.
Add cabbage, onion, potatoes, corn, ketchup, and 1 gal. of water to the chicken broth; bring to a boil.
Meanwhile, chop up the chicken and discard the bones and skin.
When the potatoes are tender (about 20-30 minutes), add the chicken, mutton, puree, lemon juice, Worcestershire sauce, salt, pepper, and cayenne.
Simmer over low heat for 2 hours or longer, stirring occasionally as it thickens.
Serve in bowls with saltine crackers or corn bread.