recipe
Kentucky Burgoo preparation Cooking Time: 31/2 hours
to
Feeds 12-15
ABOUT THIS RECIPE: Karen Keehner tasted her first burgoo while living in Indiana, where it had become a popular dish as Kentuckians moved across the state line. “It also has a very colorful history, dating back to the Civil War, as well as being a traditional dish they serve at the Kentucky Derby.” There’s lots of speculation as to the origin of burgoo. Keehner notes two possibilities: Was it first prepared by a French chef whose pronunciation of “bird stew” was misunderstood? Or, was it Kentucky’s spin-off of Brunswick stew, another version of “critter stew?”
ingredients 3 tablespoons vegetable oil 1 ½ pounds pork stew meat, or pork shoulder cut into 1-inch dice 1 ½ pounds beef stew meat 2 pounds boneless and skinless chicken thighs Seasoning salt (Keehner uses Lawry’s) and ground black pepper 1 ½ quarts chicken stock 1 ½ quarts beef stock
2 tablespoons minced garlic Fresh herbs: 1 sprig rosemary, 2 sprigs thyme, 2 sprigs marjoram (tied together with butcher’s twine) 1 pound carrots, peeled and large dice 2 large yellow onions, large dice 1 pound celery, cleaned and large dice 1 red pepper, large dice 1 pound fresh green beans, trimmed and cut in half 1 pound small Yukon Gold potatoes, washed and cut in quarters 1 small head green cabbage, outer leaves and core removed, large dice 2 (14 ½-ounce) cans petite diced tomatoes 1 (16-ounce) bag frozen sliced okra 1 (16-ounce) bag frozen corn 1 (16-ounce) can butter beans, drained 3 tablespoons Worcestershire sauce Salt and pepper as needed for seasoning
20
Sunflower living winter 2014
Cooking Instructions 1. Heat vegetable oil in a large skillet. Season meats with seasoning salt and black pepper. 2. When oil is shimmering hot, brown all the meats, working in batches. Do not crowd the pan, or meat will not brown properly. Sear each side of the meat—allowing sides to brown first before moving. 3. Remove the browned meat to your soup pot. Deglaze the skillet with some of the chicken stock. Be sure to scrape the brown bits from the bottom. Add deglazed stock to the soup pot. 4. Add the rest of the stock, the garlic and fresh herbs to the pot. Bring to a boil, reduce heat and let simmer for 30 minutes. 5. Add the carrots, onions, celery and red pepper, and continue to simmer for another 30 minutes. 6. Add the green beans, potatoes, cabbage and tomatoes, and continue to simmer for 45 minutes. 7. Add the corn, okra, and butter beans; continue to cook for another 20 minutes. 8. Add the Worcestershire sauce and check the seasoning, adding salt and pepper as needed.