Burgoo
- Preparing Time: -
- Total Time: -
- Served Person: Makes 1 gallon, about 12 servings
- 1 tablespoon salt
- 1/4 cup ketchup
- 1/2 teaspoon ground cloves
- 1/4 teaspoon crushed red pepper flakes
- 12 cups water
- 2 tablespoons apple cider vinegar
- 1/3 cup worcestershire sauce
- 1 pound bone-in beef chuck or short-rib
- 1 pound bone-in lamb sirloin roast or sirloin chops
- 3 to 3 1/2 pounds chicken thighs or legs
- 1 large onion, chopped (about 2 cups)
- 6 cloves garlic, minced
- 2 1/2 cups frozen mixed vegetables (one 12-ounce bag)
- 2 1/2 cups frozen sliced okra (one 12-ounce bag)
- 3 cups cooked, or two 15-ounce cans, butter beans, drained
- 1 1/2 cups diced fresh tomatoes or one 15-ounce can diced tomatoes
- 1/4 cup kentucky sorghum or molasses
- 1/2 cup chopped fresh parsley, optional
- Carbohydrate 24 g(8%)
- Cholesterol 174 mg(58%)
- Fat 28 g(44%)
- Fiber 5 g(22%)
- Protein 41 g(83%)
- Saturated Fat 9 g(43%)
- Sodium 883 mg(37%)
- Calories 519
Preparation Place the beef, lamb, and chicken in a large Dutch oven. Add the salt and water. Bring to a boil, skimming off any foam that rises to the surface. Reduce the heat, partially cover, and simmer until the beef and lamb are fork tender, about 1 1/2 hours. Remove the beef, lamb, and chicken pieces to a plate and let cool. Strain and measure the broth; it should be about 6 cups. With a paper towel, wipe the inside edges of the Dutch oven to remove any residue clinging to the pot. Pour the broth back into the Dutch oven. Stir in the onion, garlic, mixed vegetables, okra, butter beans, tomatoes, Worcestershire sauce, sorghum or molasses, ketchup, vinegar, cloves, and red pepper flakes. Bring to a simmer and cook for about 1 1/2 hours. Meanwhile, remove the chicken, beef, and lamb from the bones and cut into small pieces. Add the chopped meat to the vegetables and cook for about 1/2 hour to thicken the broth. Season to taste with salt and pepper. Stir in the parsley. From The Kentucky Fresh Cookbook by Maggie Green. Copyright © 2011 by Maggie Green. Reprinted with permission by The University Press of Kentucky.
Preparation Place the beef, lamb, and chicken in a large Dutch oven. Add the salt and water. Bring to a boil, skimming off any foam that rises to the surface. Reduce the heat, partially cover, and simmer until the beef and lamb are fork tender, about 1 1/2 hours. Remove the beef, lamb, and chicken pieces to a plate and let cool. Strain and measure the broth; it should be about 6 cups. With a paper towel, wipe the inside edges of the Dutch oven to remove any residue clinging to the pot. Pour the broth back into the Dutch oven. Stir in the onion, garlic, mixed vegetables, okra, butter beans, tomatoes, Worcestershire sauce, sorghum or molasses, ketchup, vinegar, cloves, and red pepper flakes. Bring to a simmer and cook for about 1 1/2 hours. Meanwhile, remove the chicken, beef, and lamb from the bones and cut into small pieces. Add the chopped meat to the vegetables and cook for about 1/2 hour to thicken the broth. Season to taste with salt and pepper. Stir in the parsley. From The Kentucky Fresh Cookbook by Maggie Green. Copyright © 2011 by Maggie Green. Reprinted with permission by The University Press of Kentucky.
