Kentucky Style Burgoo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 pounds pork shank
2 pounds venison
2 pounds beef shank
2 pounds smoked sausage cut into chunks
4-pounds chicken
8 quarts cold water
1 1/2 pounds potatoes
1 1/2 pounds onions
1 bunch carrots, peeled and sliced thickly
2 green peppers, seeded and chopped
2 cups chopped cabbage
1 quart tomato puree
2 cups whole corn, fresh or canned
2 red peppers
2 cups diced okra
1/2 cup chopped parsley
1cups dry lima beans
2 cups dry kidney beans
1 cup diced celery
3/4 cup Jim Beam bourbon
Salt and pepper
Tabasco
Steak Sauce
Worcestershire sauce
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Directions: |
Directions:Put the pork, sausage, beef, and chicken into a large pot. Add the water and bring it to a boil slowly. Simmer until meat is tender enough to fall off the bones, about 4—6 hours.
Lift the meat out of the stock. Cool the meat, remove it from the bones, and chop it. Return the chopped meat to the stock.
Peel the potatoes and onions and dice them. Add them, plus the carrots, green peppers, cabbage, tomato puree, corn, red pepper, okra, parsley, beans, celery, and bourbon, to the meat and stock. Allow the stew to simmer until very thick about 6 hours.
Season to taste with the salt, pepper, Tabasco, steak sauce, and Worcestershire sauce. Serve and enjoy with a large group of friends! |
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Personal
Notes: |
Personal
Notes: It has been said that if gumbo is the national stew of Cajun country, burgoo is the stew of Kentucky. Burgoo is made in many different ways with a variety of ingredients. "You can toss in almost anything. Many early recipes for burgoo include squirrel in addition to chicken, beef, and pork. Anderson County, Kentucky, which is known as the burgoo capital of the world hosts its Burgoo Festival every September. They claim that Burgoo originated there. Arenzville, Illinois, makes a similar claim, but the French lay claim to the basic concept of burgoo, and it's conceivable that the word burgoo arose somehow from the French ragout (pronounced ra-goo), also a term describing a stew.
I first tried Burgoo while attending an outdoor party hosted by Booker Noe and his family in the back yard of his home in Bardstown, Kentucky. Before he passed in 2004, Booker Noe was the 6th generation of the Jim Beam family to be the Master-Distiller at the distillery in Clermont, KY.
I was honored to be a guest of Booker's and his son Fred, who now carries on the family trade. If you have read any of my recipes that uses bourbon as an ingredient, you now understand why I always list Jim Beam as my choice of bourbons.
The burgoo at Booker's party was made in a huge kettle, over an open flame. When I asked what was in it, the answer I received was, "Beans, meat, and whatever else everyone tossed in." As I mingled at the party I realized that several members of the Noe family had contributed to the wonderful concoction. Some threw in meat, others added different types of beans, Booker added bourbon, some added veggies. No one could really give me an accurate recipe. All of the burgoo makers agreed on the following:
Burgoo should be made in stages: cook the meat first, and then add the vegetables.
• No less than 4—6 hours should be devoted to making burgoo. Some recipes call for a 24-hour cooking period.
• Burgoo should contain more than one meat.
• Burgoo should be prepared outdoors over an open fire.
As I sat, ate, and sipped bourbon with members of the Noe family, I learned that the more we sipped, the more of a recipe I was able to get. I don't think they meant to keep it as a secret, I think that they really didn't use exact measurements and the whiskey loosened them up a little.
Here is the best version of the recipe that I was able to get. Remember that you can tailor this to your own taste. This is a large recipe to feed a crowd. I like to cook this in my cast iron, outside, but you can also cook this on your stove top.
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