Ingredients Jump to Instructions ↓

  1. 3 tablespoons vegetable oil

  2. 2 pounds beef shank, trimmed of excess fat

  3. 2 pounds lamb shoulder, trimmed of excess fat

  4. 1 (3 to 4-pound) chicken, cut into 1/8's Essence Salt Freshly ground black pepper

  5. 2 medium onions, quartered plus

  6. 2 cups chopped onions

  7. 4 whole cloves garlic, peeled and crushed, plus

  8. 2 teaspoons minced garlic

  9. 1 medium fresh hot red pepper, quartered

  10. 2 bay leaves

  11. 3 quarts water

  12. 6 slices bacon, diced

  13. 2 cups medium diced carrots

  14. 1 cup medium diced green bell peppers

  15. 2 cups canned peeled, seeded and chopped tomatoes

  16. 1 pound Idaho potatoes, peeled and diced

  17. 1 cup fresh lima beans

  18. 1/4 cup Worcestershire sauce

  19. 2 tablespoons light brown sugar

  20. 2 cups fresh corn kernels

  21. 1/2 cup finely chopped fresh parsley leaves Cheesy Garlic Grits Casserole

Instructions Jump to Ingredients ↑

  1. In a large heavy pot heat the oil over medium-high heat. Season the beef, lamb and chicken with Essence, salt and pepper and add in batches to the pot, searing on all sides. Add the quartered onions, whole garlic, red pepper, and bay leaves, and enough water to cover. Bring to a boil. Reduce the heat and simmer uncovered, skimming to remove any scum that forms on the surface, until the meat is tender and the chicken is falling from the bones, about 2 hours. Strain, reserving the broth. When the meats and chicken are cool enough to handle, remove the skin and bones and discard. Chop the meat. Return the clean pot to the heat and cook the bacon over medium-high heat until the fat is rendered and crisp. Remove with a slotted spoon. To the fat in the pan, add the chopped onions, carrots and bell peppers, and cook stirring, until soft, 4 minutes. Add the chopped garlic, and cook, stirring, for 30 seconds. Add the tomatoes and cook, stirring, for 2 minutes. Add the potatoes, lima beans, Worcestershire and sugar, and enough reserved broth to cover. Bring to a boil. Reduce the heat and simmer, stirring often, until thick and the potatoes are tender, 30 minutes to 1 hour. Add the corn and cooked meat and chicken and simmer, stirring occasionally, for 20 to 30 minutes. Add the bacon and parsley and stir. Remove from the heat and serve hot with Cheesy Garlic Grits Casserole and hot biscuits Yield : 10 servings


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