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Kentucky Burgoo

southern.chef's picture
Ingredients
  Hen 5 Pound (1 Bird)
  Beef/Veal stew meat 2 Pound
  Beef bones/Veal bones 2 Pound
  Celery stalk with leaves 1 , cut into 1 inch pieces
  Carrot 1 , cut into 1 inch pieces
  Onion 1 Small, quartered
  Tomato paste 6 Ounce (1 Can)
  Water 3 Quart
  Pepper pod To Taste
  Salt 1 1⁄2 Tablespoon
  Black pepper 2 Teaspoon
  Red pepper 1⁄2 Teaspoon
  Lemon juice 2 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Onions 6 , finely chopped
  Tomatoes 10 , peeled and chopped
  Turnip 1 , peeled, finely chopped
  Green peppers 2 , finely chopped
  Butter bean 2 Cup (32 tbs) (Fresh)
  Thinly sliced celery 2 Cup (32 tbs)
  Finely chopped cabbage 2 Cup (32 tbs)
  Sliced okra 2 Cup (32 tbs) (Fresh)
  Fresh cut corn 2 Cup (32 tbs)
Directions

Combine first 14 ingredients in a large Dutch oven.
Bring to a boil; cover, reduce heat, and simmer 1 hour.
Cool.
Strain meat mixture, reserving meat and liquid; discard vegetables.
Remove bone, skin, and gristle from meat; finely chop meat.
Return meat to liquid, and refrigerate 8 hours.
Remove fat layer on mixture, and add remaining ingredients.
Bring mixture to a boil; reduce heat and simmer, uncovered, 3 hours or to desired consistency, stirring mixture frequently to prevent sticking.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Chicken
Servings: 
12

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