"The belly rules the mind."--Spanish Proverb

Kentucky Burgoo Recipe

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This recipe for Kentucky Burgoo, by , is from Cooking From The Heart, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donna Cardoza
Added: Wednesday, January 28, 2009


2 tbsp vegetable oil
2 lbs boneless beef shank, trimmed of excess fat
2 medium onions, quartered
4 cloves garlic, peeled
1 medium fresh hot red pepper, quartered
Water, to cover
1 (3 to 4 lb) whole chicken or hen, cut into 8 pieces
2 cups onion, chopped
2 cups carrots, diced
1 cup green bell peppers, diced
1 lb baking potatoes, peeled and diced
2 cups tomatoes, peeled, seeded and chopped
1/2 lb frozen green beans
2 cups frozen corn
2 tbsp light brown sugar
1 tbsp parsley, chopped (optional garnish)
2 cups bourbon (optional)

In a large, heavy pot, over medium heat, add the oil. Season the beef with salt and pepper. When oil is hot, sear the beat on all sides. Add onions, garlic, red pepper and 1/2 to 1 cup bourbon. Cover with water. Bring to boil, reduce heat to medium low and simmer until tender, about 3 hours.

Season chicken with salt and pepper. During the last 1-1/2 hours of cooking, add the chicken, remove the meat, chicken and vegetables from pan. Discard the vegetables. Add 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 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 (and 1/2 cup bourbon if desired) to the vegetables, continue to cook for 30 minutes.




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