Yes, my faithful readers, I'm bringing this up again. This weekend is the Kentucky Derby and one of the traditional dishes served is Kentucky Burgoo. Burgoo is a hearty, bit spicy stew of just about anything.
I AM going to make this.
There's as many recipes for burgoo as there is for chili. I'm going to make my burgoo following a recipe from the outstanding book, Smoke and Spice by Cheryl Alters Jamison and Bill Jamison.
Here's the recipe:
- 2 1/2 lbs to 3 lbs smoked chicken
- 1 1/2 lbs veal or beef shanks (I'm going to smoke them)
- 1 lb smoked mutton or lamb
- 12 cups water
- 1 Tbsp salt
- 3 cups tomato puree
- 2 1/2 cups shredded cabbage
- 3 large baking potatoes, peeled if you wish, and chopped
- 2 medium bell peppers chopped
- 2 large onions chopped
- 3 to 4 medium carrots, sliced thin
- 2 large celery ribs chopped
- 3 garlic cloves minced - I might smoke this
- 1/4 cup sherry vinegar
- 1 Tbsp A-1 steak sauce
- 1 tsp. fresh ground black pepper
- 3/4 tsp. ground cayenne or to taste
- 2 1/2 cups sliced okra, frozen or fresh
- 2 cups corn kernels, frozed or fresh
- Place the chicken, beef or veal shanks and muttons or lamb in a stockpot. Pour the water over, sprinkle in the salt and bring the mixture to a simmer. Cook, uncovered for 1 1/2 hours. Remove any scum from the water as it surfaces.
- Remove the chicken and meats from the pot. When cool enough to handle, discard the skin, fat and bones. Shred the chicken and meats into bite size pieces.
- Return the chicken and meats to the pot Add the remaining ingredients except for the okra and corn.
- Continue to simmer over medium-low heat for 2 more hours, stirring frequently.
- Add the okra and corn and cook for at least one hour more, preferably two.
- Add more water is the stew appears dry.
Photo of the burgoo courtesy of The Last Bite.