Green Bay Booyah Recipe

Directions

1. 1
   Preheat a LARGE dutch oven over medium heat.
2. 2
   Add 2 tsp of oil and saute the onions, celery, and carrots until soft, about 5 minutes.
3. 3
   Remove and set aside.
4. 4
   Turn the heat up to medium-high.
5. 5
   Add the remaining 1 tbsp of the oil and brown the chicken, then the beef ribs, then the pork in batches on all sides. (Tradition says that you can omit the tablespoon of oil and skip this step. I find that it adds even more flavor, but you can make it how you like!)
6. 6
   Put all of the meat back into the pot, then add the chicken broth, garlic and bay leaves. Bring it to a boil, then reduce the heat and simmer for two hours.
7. 7
   Remove the meat from the pot and discard the bones. The meat should just fall away from the bones. You can either pull it into bite-sized pieces or cut them, whatever is easier for you.
8. 8
   Remove the garlic and bay leaves from the pot. Return the meat and onion/carrot mixture to the pot.
9. 9
   Add the cabbage, tomatoes, rutabaga, and potatoes. Simmer until the vegetables are soft, about 30 minutes.
10. 10
    Add the peas and cook for another few minutes until they're heated through. Season with the salt and pepper. Stir in the lemon juice, taste and add more lemon juice, salt, and pepper as needed.