Kentucky Burgoo Recipe
Historically the environment around the pot helped create burgoo. Don't be afraid to make it your own. Herbs, spices... and maybe a little bacon fat...
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Is it a soup or a stew?
Ingredients
By Measure
3 tablespoons vegetable oil2 pounds beef stew meat, trimmed of excess fat
2 pounds oxtail
2 pounds chicken thigh meat or breast, diced
2 pounds country style ribs
Salt to taste
Freshly ground black pepper to taste
2 medium chopped onions
4 tablespoons minced garlic
1 teaspoon red pepper flakes
2 bay leaves
3 quarts water
6 slices bacon, diced
2 cups medium diced carrots
1 cup medium diced green bell peppers
2 cups canned peeled, seeded and chopped tomatoes
1 pound new red diced potatoes
1 cup fresh lima beans
1/4 cup Worcestershire sauce
1 cup sweet corn
2 smoked ham hocks
Preparation
- In a large heavy pot heat the oil over medium-high heat. Season the beef, oxtail, pork and chicken with salt and pepper. In several steps add batches of meat to the pot with vegetable oil, searing on all sides allowing the meat to caramelize. Set the meat aside in a large container. Add the ham hocks, onions, carrots, bell peppers and garlic. Cook for 5 minutes. Add the water to the pot then bring to a boil. Rub off the brown bits created from the searing. Reduce the heat and simmer uncovered. Cook at low heat until the meat is tender, about 2 hours.
- Add all the remaining ingredient then bring to a boil. Reduce the heat and simmer, stirring often for 30 minutes. Season with salt and pepper.
- Serve with cornbread.