Casperman
New Member
- Joined
- Aug 18, 2004
- Messages
- 430
- Reaction score
- 0
Kentucky Burgoo
Portions: 20
Ingredients:
This is best made when fresh vegetables are at their peak, but frozen vegetables and canned tomatoes can be used. Burgoo freezes well -- some think it's better on a re-heat.
1 four- to five-pound hen
6 onions, finely chopped
1 pound beef stew meat
2 green peppers, finely chopped
1 pound (of another meat -- more beef, lamb, pork, chicken, game, etc.)
1 medium turnip, finely diced
4 large beef or knuckle bones
8 to 10 tomatoes, peeled and chopped
Celery, carrot, onion, parsley
2 cups shelled fresh butter beans
One 10-ounce can tomato puree
2 cups thinly sliced celery
4 quarts water
2 cups finely chopped cabbage
1 red pepper pod
2 cups fresh okra, sliced
1/4 cup salt
1 Tablespoon each lemon juice, Worcestershire sauce, and sugar
2 cups fresh corn (6 ears)
1-1/2 teaspoons coarse black pepper
1/2 unpeeled lemon, seeded
1/2 teaspoon cayenne
Instructions:
If you make this in 2 parts, on successive days, it is not such a chore.
1. Put the meat, onions, peppers, turnips and tomatoes in a roaster; bring to a boil and simmer slowly, covered, for about 4 hours. Let cool and strain.
2. Cut chicken and meat finely, removing all skin, bone, and gristle. Kitchen scissors are good for this job. Return to stock and refrigerate.
3. The following day, lift off half of the fat, add all the veggies except for the corn and okra. Cook another hour until until thick.
4. Cut corn twice, scraping cobs to get the milk. Add this along with the lemon and additional seasonings. If you finish the cooking in the oven, it will eliminate stirring and watching.
5. Cook, uncovered, at 300 degrees for about 2 hours until the consistency of a thick stew. This will make a gallon. If made before hand, reheat in the oven to ensure against scorching.
Serve in mugs and sprinkle with chopped fresh parsley.
Portions: 20
Ingredients:
This is best made when fresh vegetables are at their peak, but frozen vegetables and canned tomatoes can be used. Burgoo freezes well -- some think it's better on a re-heat.
1 four- to five-pound hen
6 onions, finely chopped
1 pound beef stew meat
2 green peppers, finely chopped
1 pound (of another meat -- more beef, lamb, pork, chicken, game, etc.)
1 medium turnip, finely diced
4 large beef or knuckle bones
8 to 10 tomatoes, peeled and chopped
Celery, carrot, onion, parsley
2 cups shelled fresh butter beans
One 10-ounce can tomato puree
2 cups thinly sliced celery
4 quarts water
2 cups finely chopped cabbage
1 red pepper pod
2 cups fresh okra, sliced
1/4 cup salt
1 Tablespoon each lemon juice, Worcestershire sauce, and sugar
2 cups fresh corn (6 ears)
1-1/2 teaspoons coarse black pepper
1/2 unpeeled lemon, seeded
1/2 teaspoon cayenne
Instructions:
If you make this in 2 parts, on successive days, it is not such a chore.
1. Put the meat, onions, peppers, turnips and tomatoes in a roaster; bring to a boil and simmer slowly, covered, for about 4 hours. Let cool and strain.
2. Cut chicken and meat finely, removing all skin, bone, and gristle. Kitchen scissors are good for this job. Return to stock and refrigerate.
3. The following day, lift off half of the fat, add all the veggies except for the corn and okra. Cook another hour until until thick.
4. Cut corn twice, scraping cobs to get the milk. Add this along with the lemon and additional seasonings. If you finish the cooking in the oven, it will eliminate stirring and watching.
5. Cook, uncovered, at 300 degrees for about 2 hours until the consistency of a thick stew. This will make a gallon. If made before hand, reheat in the oven to ensure against scorching.
Serve in mugs and sprinkle with chopped fresh parsley.
