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Kentucky Burgoo

Western.Chefs's picture
  Vegetable oil 1 Tablespoon
  Meaty crosscut beef shanks 2 Pound (1 Inch Thick)
  Meaty crosscut lamb shanks 2 Pound (1 Inch Thick)
  Cold water 14 Cup (224 tbs)
  Chicken/Fowl 4 Pound (1 Piece)
  Salt 1 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Green cabbage 1 Large, shredded to make 6 cups
  Russet potatoes 3 Pound, peeled and diced to make 6 cups (6 Pieces)
  Low sodium whole tomatoes 28 Ounce, undrained (1 Can)
  Frozen baby lima beans 20 Ounce (1 Bag)
  Yellow onions 3 Medium, chopped to make 3 cups
  Low sodium ketchup 1⁄2 Cup (8 tbs)
  Tomato puree 1⁄3 Cup (5.33 tbs)
  Worcestershire sauce 1 1⁄2 Tablespoon
  Hot red pepper sauce 1 1⁄4 Teaspoon
  Crushed red pepper flakes 1⁄2 Teaspoon
  Frozen corn kernels 20 Ounce (Two 10 Ounce Each Packages)
  Cider vinegar 3 Tablespoon
  Lemon juice 2 Tablespoon

1. in a heavy 12-inch skillet, heat the oil over moderately high heat. Working in batches, add the beef and lamb shanks and cook for 3 to 4 minutes or until browned, turning frequently.
2. Transfer the shanks to an 8-quart stockpot and add the water, chicken, salt, and pepper. Bring to a boil over high heat, skimming off any fat. Lower the heat and simmer, uncovered, for 2 hours or until the chicken and meats are tender. Remove the shanks and chicken and let cool.
3. To the stock pot, add the cabbage, potatoes, tomatoes, lima beans, onions, ketchup, tomato puree, Worcestershire, red pepper sauce, and crushed red pepper and bring to a simmer. Meanwhile, skin and bone the chicken and pull the meats from their bones. Cut all the chicken and meat into bite-size pieces and add them to the burgoo pot; discard the skin and bones.
4. Simmer the burgoo for 2 hours, uncovered, stirring occasionally. Stir in the corn, vinegar, and lemon juice; simmer 10 minutes more or until heated through.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
140 Minutes

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1728 Calories from Fat 614

% Daily Value*

Total Fat 68 g104.9%

Saturated Fat 22.5 g112.4%

Trans Fat 0 g

Cholesterol 422.2 mg140.7%

Sodium 1157.4 mg48.2%

Total Carbohydrates 116 g38.6%

Dietary Fiber 18.2 g72.7%

Sugars 18 g

Protein 160 g319.9%

Vitamin A 31.6% Vitamin C 166.3%

Calcium 22.5% Iron 59.2%

*Based on a 2000 Calorie diet

Kentucky Burgoo Recipe