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Choose a large kettle that will hold all the meat and water to cover. Bring to a boil. Skim frequently. Turn down heat and simmer, covered with lid until meat is tender enough to fall from the bones, about 2 hours. Remove the meats, cool, discard bones and pieces of fat. Put meat through a food processor or meat grinder (coarse blade). The result should be coarse-grained meat cut for chili or used in hamburger. Refrigerate and reserve. Degrease the broth by skimming well, or refrigerate over-night; the following morning skim off the hardened fat. In a large kettle combine ground meat with potatoes, onions, carrots, celery, peppers, beans, garlic, red wine, Worcestershire sauce, Tabasco, tomatoes, tomato puree and corn. Bring the broth to a boil in a separate pot. Pour enough of the broth over meat and vegetables to within an inch of covering the mixture--not quite enough to cover it. Add vinegar, salt and pepper, okra, beef stock and thyme. Cover the kettle. The burgoo may be cooked in either of 2 ways: in a covered kettle on top of the stove (7 to 8 hours), stirring occasionally, or in a 250 degree F. oven (12 to 14 hours). The oven method requires no stirring and results in a homogeneous mass, whereas the liquid often separates from the meat and vegetables on the stove top. For the oven method a large casserole or roaster is in order--or two smaller pots, with lids, if more convenient. Burgoo should be very thick but soupy. Add broth (or water) if burgoo needs thinning. Ladle into big bowls or tin cups, pass the cornbread and enjoy.
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