Photo: Kentucky Burgoo Recipe
Ingredients
- 2 tablespoons vegetable oil
- 2 pounds boneless beef shank, trimmed of excess fat
- 2 pound boneless lamb shoulder, trimmed of excess fat
- Salt
- Freshly ground black pepper
- 2 medium onions, quartered
- 4 cloves peeled garlic
- 1 medium fresh hot red pepper, quartered
- Water, to cover
- 1 (3 to 4 pound) whole chicken or hen, cut into 8 pieces
- 2 cups chopped onions
- 2 cups medium diced carrots
- 1 cup medium diced green bell peppers
- 1 pound baking potatoes, like russets, peeled and medium diced
- 2 cups peeled, seeded and chopped tomatoes
- 1/2 pound fresh green beans, strings removed and cut into 2-inch pieces
- 2 cups fresh corn kernels
- 2 tablespoons light brown sugar
- 1 tablespoon finely chopped fresh parsley leaves
Serving suggestions:
Directions
In a large, heavy pot, over medium heat, add the oil. Season the beef and lamb with salt and pepper. When the oil is hot, sear the meat, in batches, for a couple of minutes on all sides.
Add the onions, garlic, cloves, and pepper. Cover with water. (about 3 to 4 quarts). Bring to boil, reduce the heat to medium low, and simmer until tender, about 3 hours.
Season the chicken with salt and pepper. During the last 1 1/2 hours of cooking, add the chicken. Remove the meat, chicken and vegetables from the pan, set aside and cool. Discard the vegetables. Add the remaining vegetables and brown sugar to the pot of hot liquid.
Continue to cook for 1 hour.
After the meat has cooled, cube the beef and lamb into 1-inch pieces. Remove the skin and bones from the chicken and discard. Dice the chicken into 1-inch pieces. Add the cubed meat and chicken to the vegetables, continue to cook for 30 minutes.
Re-season if necessary. Ladle the stew into serving bowls. Serve with hot cornbread or biscuits. Garnish with parsley.
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By pizzaqueen_12946955
evansville, 53
on May 12, 2012
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Emeril, I have to agree, although I completely love you, this recipe is not a Kentucky Burgoo. Just got home from the Owensboro 34th BBQ Festival where I finally tried Kentucky Burgoo and it's definately a stew. A stew that taste much like it was made with a good vegetable stock. The kicker was the mutten in the recipe and that I could not identify a single ingredient. The cooks told me they had put corn, tomatoes, potatoes and mutten in the burgoo but they had all been simmered together for so long that they melt all together. You really need to make your way to Owensboro, Kentucky and try it. It's absolutely wonderful. If you can't make it to the next BBQ Festival just stop in the "Moonlite BBQ Restaurant" and they will dish you up a bowl. I promise you will love every spoonful.
By shelren
Benton, KY
on January 02, 2010
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Oh Emeril! I do love you, but honey, this isn't Kentucky Burgoo! Oh, it's certainly a wonderful stew, but the cardinal rule of burgoo is "if you can i.d. what's in it, you ain't eatin' burgoo." Come on down to Western Kentucky sometimes, and we'll teach you what real Kentucky burgoo is.
By stuffnsuch_11679364
Louisville, KY
on March 01, 2009
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Thanks for going for it and applying your usual excellence, but real Kentucky burgoo has BARBECUED meats, mainly barbecued mutton. But you are Emeril and you could serve koolaid to the queen with your creative expertise and she would knight you for it. :-
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